path: root/77733-0.txt

*** START OF THE PROJECT GUTENBERG EBOOK 77733 ***




                              THE PROGRESS
                           MEATLESS COOK BOOK
                                  AND
                    VALUABLE RECIPES AND SUGGESTIONS
                                  FOR
 CLEANING CLOTHING, HATS, GLOVES, HOUSE FURNISHINGS, WALLS AND WOODWORK
                                  AND
                  ALL KINDS OF HELPS FOR THE HOUSEHOLD


[Illustration: Decorative emblem of an open book with ornate scrollwork
beneath]

                              PUBLISHED BY
                   THE NEW LITERATURE PUBLISHING CO.
                        LOS ANGELES, CALIFORNIA


                            COPYRIGHT, 1911
                                   BY
                             LOTTA M. LAKE


                           THE HICKS-JUDD CO.
                           Printers & Binders
                          San Francisco, Cal.




                                CONTENTS


                                                        PAGE
            Preface                                        7
            Suggestions for Starting the Day               9
            Weights and Measures                          15
            Yeast                                         17
            Helps About Breads                            19
            Biscuits                                      26
            Griddle Cakes                                 29
            Cereals and Breakfast Dishes                  32
            Eggs                                          34
            Cheese Dishes                                 40
            Sandwiches                                    45
            Soups                                         47
            Vegetables                                    53
              Asparagus                                   53
              Beans                                       54
              Brussels Sprouts                            57
              Cabbage                                     57
              Carrots                                     58
              Cauliflower                                 59
              Corn                                        59
              Cucumbers                                   60
              Eggplant                                    60
              Spinach                                     61
              Macaroni                                    62
              Onions                                      67
              Potatoes                                    69
              Protose                                     73
              Parsnips                                    73
              Green Peas                                  74
              Peppers                                     74
              Boiled Rice                                 75
              Squash                                      76
              Tomatoes                                    76
              Turnips                                     78
              Mushrooms                                   79
            Nut Recipes                                   63
              To Blanch Nuts                              63
              Salted Almonds                              63
              Chestnuts                                   64
              Nut Roasts                                  65
              Peanut Butter                               66
            Sauces, Relishes, etc.                        81
            Salad Combinations                            84
            Fruit Salads                                  90
            Fritters                                      93
            Pies                                          94
            Puddings                                     103
            Pudding Sauces                               110
            About Milk                                   113
            Cream and Whipped Cream                      114
            Fruits                                       119
            Doughnuts                                    123
            Baking Cakes                                 124
            Cakes                                        126
            Cake Fillings                                135
            Icings                                       138
            Cookies                                      142
            Chilled Dishes                               145
            Ice Cream Sauces                             148
            Punches                                      150
            Cold Beverages                               153
            Hot Beverages                                158
            Candies and Sweets                           160
            Jellies and Preserves                        166
            Canning in Jars                              174
            Canning Vegetables                           176
            Chutney, Catsup and Pickles                  177
            Wines, Flavorings and Vinegars               182
            Personal Comforts and Things Good to Know    185
            Bathroom and Toilet                          189
            The Hair                                     192
            Gloves, Parasols, etc.                       194
            Shoes and Rubbers                            196
            Hats, Feathers, Ribbons and Laces            199
            Removing Stains                              211
            Furs                                         217
            Disinfectants, Scents, etc.                  219
            Pests of Various Kinds                       222
            Flowers, Plants and Green Things             225
            Bottles, Glass, Mirrors, etc.                230
            Paper and Books                              235
            Coal, Stoves and Furnaces                    237
            Cleaning Metals, etc.                        242
            Cleaning Bric-a-Brac                         247
            Cleaning Compounds                           248




                                PREFACE


This book is gotten up to meet the wants of young housekeepers who wish
to use plain practical methods of keeping house in such manner that they
do not spend all or even =one-half= their days in the kitchen; who wish
to manage their household so sensibly that the feeling of drudgery is
removed, and they can be “chief cook and bottle washer” if necessary,
yet meet with a smile the husband coming for meals.

And for the “tired out” housekeeper who spends so much time planning and
executing the family cooking and the serving of varied and elaborate
meals, that she has no time to devote to the so-called recreations of
life, frequently feeling obliged to give up everything to prevent a
“complete nervous breakdown.”

If your children hear constant talk regarding food and its preparation,
unless they learn better later on, they will most likely consider
=eating= the chief thing in life. While every one must eat, let each one
endeavor to make the preparation and the partaking of the daily meals a
pleasure to the cook, and the manager of the cook. For unless a house is
run on one or two “flat wheels” (as the streetcar men express it), there
=must= be a manager.

This book is also a plea for “the simple life” in a sensible way.

We are independent beings, and we must decide our course for ourselves.
If any of these things appeal to your thinking selves, use and enjoy
them. If not, just ignore them, but, =do not dictate= as to the right or
wrong of your neighbor’s using them. You remember Epictetus said “Does a
man bathe quickly? Do not say that he bathes badly, but that he bathes
quickly. For unless you perfectly understand the principle from which he
acts, how do =you= know whether =he= is acting wrong.”

The aim in this book is =not= to present an immense variety of recipes,
but a number of good, plain, wholesome dishes; with directions for
=using= and not =wasting= ingredients.

The housekeeper need not be what is termed “stingy,” but it is criminal
to =waste=, and statistics prove that no other nation is so prodigal as
the American. So let the women, the rulers of the house, see to it that
they are doing their part in benefiting mankind. “Charity begins at
home.” Attend to yours.




                    SUGGESTIONS FOR STARTING THE DAY


You will find, by sometimes pleasant experience (sometimes the reverse)
that rising before 6.30 o’clock summer mornings, and before 7 in winter,
is conducive to a smooth day. Of course, this is under ordinary
conditions and environments. You have time to “do” your hair and don a
neat shirt waist or dressing jacket and skirt. If a plain tulle veil to
match the hair in color is fastened lightly over the head, it does not
look unsightly, and may be removed before luncheon, a curl or puff (as
the style may be) added, if desired, and the hair found dressed for the
day. It is also surprising how such a filmy, almost unseen, cover
prevents dust entering the hair.

While breakfast is cooking, a carpet sweeper can be run over rugs in the
downstairs rooms; the hardwood floors wiped with a “dustless duster”
(which absorbs the dust and polishes at the same time), or with a dust
cloth two feet square made by stitching old stockings together.

After breakfast, a few moments will suffice for the dusting of furniture
and bric-a-brac, and the first floor is cleaned for the day.

Dusters should be frequently shaken out of doors while dusting.

After the breakfast work is done, the upstairs can be arranged and
dusted.

All bath-rooms, wash bowls and toilets should then be left in absolute
cleanliness, and hardwood stairs wiped with a dust cloth if necessary.
In some houses, twice a week is sufficient to clean stairs and bathroom
floors, and once in four weeks for cleaning windows.

If the work in a house is attended to regularly, there is never any need
for the old fashioned “House Cleaning.”

Whenever rugs and draperies need cleaning, have them cleaned
immediately.


                            THE KITCHEN SINK

If it is convenient, by all means have a row of brass hooks over the
sink, on which to hang the following articles, viz:

A small three-cornered piece of zinc, each corner differing in shape, to
use in cleaning corners of pans, etc. Have a hole in one corner to hang
by.

A small stiff bristled brush for cleaning vegetables, with a screw-eye
in one end to hang by.

A wire dish for holding laundry and toilet soap, and another for sapolio
and a small piece of flannel (or cotton cloth).

A perforated dish into which to empty coffee grounds, etc., to prevent
stoppage of the sink drain.

A wire soap shaker to hold scraps of soap.

An ordinary granite water dipper.

A medium size sauce pan also utilized for dipping.

Do not omit a wire dish cloth.

A long wire with bristles on one end for cleaning bottles.

A medium size scrubbing brush with pointed ends for cleaning the sink
with Dutch Cleanser.

A granite dish pan should hang or be placed near the sink, also a
granite basin in which to wash vegetables.

A sink should have boiling water poured in it each day, and if signs of
stoppage occur, throw in a handful of copperas and usually the water
poured in during the day will dissolve the copperas slowly and clean the
pipes.

On a shelf near the sink it is well to keep a can of Dutch Cleanser, a
package of borax, if the water is “hard,” and a package of pearline or
similar powder.


                           THE KITCHEN FLOOR

The best linoleum is the most satisfactory and lasting cover for
kitchen, pantry and back hall floors. It cleans beautifully with a scrub
brush and naphtha soap, rinsing and wiping dry. Ordinarily, once a week
is sufficient for scrubbing the kitchen, but the floor should be wiped
or carefully mopped with a small mop at least every other day or
oftener, if necessary.

For spots and stains difficult to remove from linoleum, Dutch Cleanser
is almost a certain remedy.


                           THE KITCHEN TABLE

If possible, have what is termed a combination table, and have a tinner
cover the top with zinc. On this all hot dishes may be set with no ill
results, and it is most easy to clean. If you can enjoy the luxury of a
kitchen cabinet, select one with a tall cupboard on top, as that uses
space otherwise wasted. If not already zinc covered, have it done. The
cost is small, and the comfort and time saving enormous. In the upper
drawers in the combination table, you can keep whatever articles you
wish. But somewhere, manage to keep a bunch of papers, for their use is
manifold. When gathering the dishes preparatory to washing them, always
crush several pieces of paper and wipe out grease; wipe off the table
with paper when grease has been spilled; and wipe off the stove with
paper. All this is a great aid to greater comfort in washing these
things.


                              THE GARBAGE

In some cities a garbage collector calls on certain days, and a
convenient way is to keep an old coal hod indoors (so as not to attract
flies) with a newspaper in it, into which to empty garbage as it
accumulates during the day. This can be easily emptied into an outside
garbage can each night.

These matters must be governed by existing conditions.


                        AROUND THE KITCHEN STOVE

Brass hooks are convenient for holding the following, viz: Dust pan,
soft brush, and old whisk broom.

Asbestos plates or old shallow baking pans to invert under kettles to
prevent burning.

Cover squares of old shoe leather with ticking or any material suitable
for holders, leaving a space about three inches not sewed in one edge of
cover through which to slip leather when cover is washed. Sew a brass
ring to one corner to hang by.

Hem a square of ticking and attach a brass ring to hang by, to use in
handling hot dishes about the stove.

A turkey wing is most handy to brush under low furniture.

Provide a place for drying dish cloths and towels.

For drying glass and silver, make towels of linen, to do away with lint.
But nothing seems so satisfactory for drying china, as the soft towels
made from flour and sugar bags, the one hundred pound size.

Knitted dish cloths of fine twine can now be purchased in any linen
department for a few cents. They are durable and just right to handle.

By all means have a nickle tea kettle.


                              OTHER HELPS

Have a small dish in refrigerator or other cool place, into which to
drop egg shells which are washed before breaking eggs for cooking, and
save for settling coffee.

A good can opener and cork screw.

A good, not too heavy broom, and an old one.

Save all worn out flannels and soft cotton underwear for cleaning
purposes.

Pieces of medium grade sandpaper tacked over a strip of board 4×10
inches, similar to a razor sharpener, is fine for whetting knives.

Always keep a pair of clean shears convenient for cutting orange and
lemon peel, certain vegetables, etc.

A rubber window dryer, used on or off the handle.

Get a good Fireless Cooker.

And a steam cooker, if you can—a copper one, or it will rust out, and
get it with two doors.

Three or four empty pound baking powder cans, with covers.

A light weight mop.

Good scrub brush.

Wire basket to keep vegetables from burning to bottom of kettle.

Buy a good clock.


                            COOKING UTENSILS

A word to the wise: have plenty and proper dishes for cooking, and if
you cannot purchase both dishes and bric-a-brac, by all means leave out
the bric-a-brac.

Have a good food chopper for grinding nuts, cheese, bread, herbs, etc.,
etc.

A wooden chopping bowl and sharp chopping knife.

A nutmeg grater, also a large grater having different size punctures.

Quart measure—with other divisions marked.

Measuring cup.

Small sharp vegetable knife.

Large sharp bread knife.

Two steel knives and forks.

A long doughnut fork and doughnut cutter.

A cooky cutter.

Lemon reamer.

Egg beater.

One draining, two mixing, two table, one dessert, three teaspoons.

Pancake turner.

Steamed pudding dish.

Bread pans.

Large baking pans.

Perforated pie tins.

Patent cake tins.

Six granite cups to hold left-overs, etc.

Granite saucers and different sized round basins.

Double boiler.

Small steamer and kettle to fit.

Funnel.

Three different sized stew pans, granite.

Three different sized sheet iron frying pans.

A granite colander.

Three sizes, wire strainers.

Moulding board and glass rolling pin.

Flour sieve.


                          WEIGHTS AND MEASURES

For convenience in using, measurements in this book are given in both
cups and pints.

Have a measuring cup and no difficulty will be experienced.

          2 cupfuls butter=          1 pound=         1 pint
          4 cupfuls flour=           1 pound=         1 quart
          2 cupfuls sugar=           1 pound=         1 pint
          2½ cupfuls powdered sugar= 1 pound=         1 pint
          1 cupful bread crumbs=     4 ounces
          1 cupful grated cheese=    ¼ pound
          ¾ cupful macaroni=         ¼ pound
          1 cupful nut meats=        ¼ pound
          1 cupful dates=            ½ pound
          ¼ cupful dates=            4 tablespoonfuls
          ⅓ cupful dates=            6 tablespoonfuls
          2 cupfuls milk or water=   1 pound
          10 eggs=                   1 pound


                               READ THIS

Granulated sugar is used almost universally.

Soda may be dissolved in either hot or cold water.

When mixing, add ingredients in order given.

Butter is softened, =not melted=, by placing on small tin in oven.

Flour is =never= used without being sifted, and measurements given mean
=after= sifting.

All measurements given are =even= or =level=.


                                 YEAST

A yeast cake may be kept fresh for a week by burying it in the flour.

A liberal pinch of soda dissolved in a little warm water and added to
slightly soured yeast will sweeten it.


                           EVERLASTING YEAST

                       =1 cupful mashed potatoes=
                       =3 cupfuls lukewarm water=
                       =yeast cake=
                       =1 tablespoonful salt=
                       =3 tablespoonfuls sugar=
                       =½ teaspoonful ginger=

Peel and boil old potatoes, put through a colander, mix with the other
ingredients with the yeast dissolved in a little warm water. Add the
ginger the first time in starting the yeast, but not again. Let this
mixture stand for three days before using. When you make bread, repeat
the formula, omitting the yeast and ginger, add the ingredients to the
first mixture and let stand over night. In the morning, stir it
thoroughly, take out a pint to start your next yeast, sift the flour
with the remainder, knead and put into pans. By noon the bread may be
baked. This makes three loaves. Keep the yeast in a tight jar, and it
will keep for about ten days in warm weather.


                            MAKING DRY YEAST

After mixing bread at night, the following morning take a large cupful
of the light sponge and stir into it dry corn meal. Spread it out thinly
to dry, stirring occasionally. When perfectly dry, like coarse powder,
it is ready for use, and will keep indefinitely. Use about two
tablespoonfuls for a medium size baking.


                                 YEAST

                      1 handful of hops
                      2 quarts cold water
                      2 cupfuls grated raw potato
                      1 yeast cake
                      ½ cupful salt
                      ½ cupful sugar

Put the hops in cold water, let boil for five minutes and strain. Add
potato, salt and sugar, boiling all together for five minutes. Have a
yeast cake dissolved in a little warm water, and when the potato mixture
is nearly cold, stir in the yeast cake and let rise.




                           HELPS ABOUT BREADS


When the temperature is too low for bread to rise well, set the bread
pan on folded newspaper or something to prevent it getting chilled; an
asbestos mat is good; cover the pan with towels and newspaper; a hot
water bag filled with hot water and placed on top of these coverings,
and the bag itself covered, is one of the best helps.

Always stir in all the flour possible at the first mixing.

Never fill the bread pans over half full.

Knead the dough into loaves, let rise, work over again, let rise in the
pans and bake.

If you mix bread dough with water, your loaves will stand a hotter fire
than when mixed with milk.

If flour is warmed before mixing bread in cold weather, it will aid in
the rising.

Too much kneading is unnecessary.

One cupful of liquid yeast is equal to one dried yeast cake or about
three-fourths of a compressed yeast cake.

A little sugar sprinkled on the bottom of the oven helps brown the top
of your loaves.

For sandwich making, bake the bread in one pound baking powder cans,
filling them half full of the dough.

Some good cooks add one teaspoonful of glycerine to every four cupfuls
of flour in making bread. It makes the dough “richer.”


                          KEEPING BREAD FRESH

As soon as bread is cold, put each loaf in a paper bag, putting the bags
in an earthen jar with cover, or in a bread tin.

A dish containing a wet sponge set inside the bread tin is good. Of
course, see that the sponge is kept sweet. And a cut apple inside the
bread tin helps.

Bread wrapped in paraffin paper before being placed in the jar or box,
keeps well.


                              STALE BREAD

Dip stale loaves in water, quickly removing to a hot oven for about ten
minutes.

When not needed as bread, put stale pieces through the chopper and save
every crumb in a receptacle covered with a cloth, not with a tight
cover, to prevent mold.


                             CUTTING BREAD

Tie a piece of coarse white thread or common twine around the hot bread
where you wish to cut. It cuts perfectly smooth and straight.




                        BREADS OF VARIOUS NAMES


                           ENTIRE WHEAT BREAD

                         1 pint milk
                         1 pint water
                         3 tablespoonfuls sugar
                         2 teaspoonfuls salt
                         1 cake yeast foam
                         entire wheat flour

At night scald the milk, add water, sugar and salt and the yeast
dissolved in a little of the warm milk and water. Stir in all possible
of the whole wheat flour. Cover and keep in warm place till morning.
Knead just enough to work into loaves to =half fill= bread pans, and
when the loaves have risen to nearly the top of the pan, bake.


                 WHITE BREAD, ROLLS AND BREAD DOUGHNUTS

                       1 pint hot water or milk
                       1 pint cold water or milk
                       butter, size of egg
                       3 tablespoonfuls sugar
                       3 teaspoonfuls salt
                       1 cake compressed yeast

Mix at night.

Dissolve yeast in ½ cupful lukewarm water. Stir butter, sugar and salt
into the pint of hot water or milk, adding the cold water or milk after
butter becomes softened, then add the yeast and all the flour you can
stir in. Cover and keep in warm place till morning. Place on the floured
moulding board, and knead just enough to work into three loaves, leaving
a fourth loaf to work into rolls.

Place the three loaves in bread pans, cover, let rise, and bake. Take
the fourth loaf, work in a second piece of softened butter, mould into
rolls, place in tin to rise.

Usually, in about half an hour, bread and rolls are ready to bake.

If the rolls are wanted later, place them in the refrigerator or cold
place, till time to allow them to rise and bake.


                            BREAD DOUGHNUTS

Take one loaf of the bread mixture, dip a tablespoon first into hot
cooking oil, then into this one loaf, and drop a small thin piece from
the spoon into the hot oil ready for frying. They are fine with maple or
sugar syrup.


                               RYE BREAD

                        1 cupful scalded milk
                        1 cupful boiling water
                        ⅓ cupful sugar
                        3 cupfuls flour
                        2 tablespoonfuls butter
                        1 tablespoonful salt
                        1 cake compressed yeast

Mix at night.

Dissolve the yeast in a little warm water, and as soon as the hot
liquids are simply =warm=, not =hot=, add them to the yeast; then stir
in the sugar, softened butter, salt and flour; cover and keep in a warm
place to rise over night.

Next morning, add rye meal until thick enough to work into loaves. Allow
this to rise, then work it into loaves, place in bread tins, let rise
again and bake. Makes two loaves.


                        BOSTON BROWN BREAD No. 1

                         1 cupful corn meal
                         1 cupful graham flour
                         1⅓ cupfuls sour milk
                         ½ cupful molasses
                         ½ teaspoonful soda
                         1 teaspoonful salt

Pour molasses into your mixing bowl, add the milk, then the soda
dissolved in a little water, then meal and flour, and pour into two
one-pound baking powder cans, put covers on tightly and steam three
hours.


                        BOSTON BROWN BREAD No. 2

                         ¾ cupful graham flour
                         ½ cupful corn meal
                         ¾ cupful sour milk
                         ¼ cupful molasses
                         ¾ teaspoonful salt
                         ½ teaspoonful soda

Mix as in No. 1, pour into a two quart granite basin, cover tightly
(place a weight on cover if necessary), steam two and one-half hours,
and bake ten minutes.


                           BROWN BREAD No. 1

                         2 cupfuls graham flour
                         ½ cupful corn meal
                         1 cupful milk
                         butter, size of walnut
                         ½ cupful molasses
                         1 egg
                         1 teaspoonful soda
                         ½ teaspoonful salt

Pour molasses and milk into your mixing bowl, add the soda dissolved in
a little water, salt, the butter softened, flour and meal. Bake in
ordinary oven.


                           BROWN BREAD No. 2

                      2 cupfuls milk
                      2 cupfuls corn meal
                      1 cupful graham flour
                      1 teaspoonful salt
                      ½ teaspoonful soda
                      2 teaspoonfuls baking powder
                      ½ cupful molasses

Mix and bake as in Brown Bread No. 1.


                           GRAHAM BREAD No. 1

                        1 pint milk
                        1 pint water
                        3 tablespoonfuls sugar
                        2 cupfuls dried raisins
                        2 teaspoonfuls salt
                        1 cake yeast foam
                        graham flour

Have the raisins washed and dried the day before, then proceed as per
Entire Wheat Bread recipe, adding the perfectly dry raisins in the last
kneading.


                           GRAHAM BREAD No. 2

                        2 cupfuls sour milk
                        ¼ cupful molasses
                        2 cupfuls graham flour
                        1 cupful corn meal
                        1 teaspoonful salt
                        1 teaspoonful soda
                        butter, size of egg
                        1 cupful chopped raisins

Dissolve soda in a little water and stir it in the sour milk, add
molasses, salt and part of the flour and corn meal, softened butter,
adding the raisins and remainder of flour and meal alternately.

Bake for about three-quarters of an hour.


                                 ROLLS

One recipe is given under White Bread. If these rolls are molded and the
pan placed in a dish of warm water, or in a gas oven with the flame
turned very low, they will be ready for baking in from ten to twenty
minutes.

A cupful of finely chopped nut meats added to the above recipe at the
last kneading, is fine.


                               NUT ROLLS

Use the recipe for Baking Powder Biscuit, roll very thin, spread with
butter and sprinkle with chopped raisins, or nuts or both. Roll this
dough tightly, like jelly roll, cut into slices, and bake.


                           PARKER HOUSE ROLLS

                        2 cupfuls milk
                        ¼ cupful butter
                        flour
                        2 tablespoonfuls sugar
                        1 teaspoonful salt
                        1 compressed yeast cake

To the scalding milk add salt, sugar, a little flour and the softened
butter. Dissolve the yeast cake in about half a cupful of lukewarm
water, stirring into the milk mixture as soon as it is lukewarm, not
hot. Add sufficient flour to form a soft dough. Knead till it is smooth,
put back into mixing pan, cover and let stand in a warm place till
light. Usually it becomes very light in two hours. Turn it on the bread
board, knead a little more, roll and cut into pieces to shape into
rolls. Spread half of the inside with butter, fold the other half over
and press it down. Place these in a covered well buttered pan till they
are twice their original size, and bake from ten to twenty minutes.




                                BISCUITS


                            BAKING BISCUITS

Have the oven hot at first, letting it cool gradually.


                         BAKING POWDER BISCUITS

                      4 cupfuls flour
                      2 cupfuls milk
                      ½ cupful butter
                      1 teaspoonful salt
                      3 teaspoonfuls baking powder
                      pinch of sugar

Sift the baking powder with the flour into the milk and the softened
butter, add salt and sugar, roll to half inch in thickness, cut and
bake.

Instead of milk, water may be used by adding a little more butter.

By rolling the dough very thin, cutting small biscuits, placing one on
top of another to bake, very convenient biscuits for buttering for
parties and luncheons can be made.


                            GRAHAM BISCUITS

                         1 cupful sour milk
                         1 tablespoonful sugar
                         ½ teaspoonful salt
                         ½ teaspoonful soda
                         graham flour
                         butter, size of egg

Stir the soda dissolved in a little water into the milk, add salt,
sugar, a little graham flour, the melted or softened butter, and more
graham flour till the liquid has absorbed all possible. Dip a dessert
spoon into cold water, then into the dough, taking enough to make a
small biscuit, place in a buttered pan, repeating till dough is all
used. Bake about twenty minutes.

Use same recipe for white biscuits by substituting white flour for
graham, and two teaspoonfuls baking powder for soda.


                           MAPLE TEA BISCUITS

                      4 cupfuls flour
                      ⅓ cupful butter
                      1 cupful ground maple sugar
                      ½ teaspoonful salt
                      2 teaspoonfuls baking powder
                      sweet milk

Into part of the flour stir half a cupful of milk, salt, then the
softened butter and the balance of the flour with baking powder sifted
in, and enough milk to make a soft dough. Add the maple sugar (ground by
putting through the food chopper), roll about one-half inch thick, cut
into biscuits and bake in a quick oven.


                              GRAHAM GEMS

                        1½ cupfuls graham flour
                        1¼ cupfuls cold water
                        1 teaspoonful salt

Stir the flour gradually into the salted water. Stir very briskly for
about five minutes and pour into hot gem pan. Makes 12 gems and takes
about 15 minutes to bake.


                                MUFFINS

                      2 cupfuls flour
                      2 eggs
                      butter, size of egg
                      2 teaspoonfuls baking powder
                      1 teaspoonful salt
                      ½ cupful milk

To the flour sifted with the baking powder, add the salt, the well
beaten eggs and the milk. Drop from a dessertspoon into hot gem pans,
and bake in quick oven.

Makes 12 muffins and takes about 15 minutes to bake.


                               POP-OVERS

                           1 cupful flour
                           1 cupful milk
                           ½ teaspoonful salt
                           2 eggs

To the beaten eggs add milk and salt, stir in flour, pour in hot
buttered gem pans and bake about twenty minutes.


                          BAKED BUCKWHEAT CAKE

                        1 cupful sour milk
                        1 tablespoonful molasses
                        buckwheat flour
                        1 teaspoonful salt
                        ½ teaspoonful soda

Into the sour milk, stir salt, soda dissolved in a little warm water and
molasses; add buckwheat till the mixture is like cake dough. Bake about
thirty minutes in a rather deep pan, serve in squares thick enough to
cut in two and butter. This is a fine bread for winter luncheon.


                              JOHNNY-CAKE

                         1 cupful sour milk
                         1 cupful corn meal
                         1 cupful flour
                         butter, size of egg
                         ½ teaspoonful salt
                         ½ teaspoonful soda
                         1 tablespoonful sugar
                         1 egg

To the beaten egg, add sugar, salt, corn meal and softened butter, then
the milk, soda dissolved in little water, and the flour. Bake in
buttered pan about twenty five minutes; makes a medium size loaf.




                             GRIDDLE CAKES


                      BAKING POWDER GRIDDLE CAKES

                      2 cupfuls sweet milk
                      2 eggs
                      flour
                      butter, size of egg
                      ½ teaspoonful salt
                      2 teaspoonfuls baking powder
                      1 teaspoonful sugar

Add the beaten egg to the milk, stir in the salt, sugar and softened
butter, and sift in the flour in which the baking powder has been mixed.
Use enough flour to make a batter like that of cake.

Corn meal with part flour, buckwheat or graham flour, may be
substituted.

In berry season, huckleberries, blueberries or raspberries added to the
above griddle cake batter, are delicious.

Cold boiled rice and left over cereals may be stirred in almost any
recipe for griddle cakes.

A little vinegar added to the sour milk batter of griddle cakes just
before frying, is good.


                     BUCKWHEAT GRIDDLE CAKES No. 1

                        1 quart buckwheat flour
                        warm water
                        1 yeast cake
                        1 tablespoonful molasses
                        1 teaspoonful salt

Mix at night.

To the yeast dissolved in a little lukewarm water add the salt,
molasses, a little warm water, a little flour, continuing to add flour
and water till you have a thin batter. Keep in a warm place till
morning, add a pinch of soda, fry and serve with butter and syrup, maple
or sugar syrup.


                       SUGAR SYRUP FOR HOT CAKES

Into one cupful of cold water in a quart basin, stir all the granulated
sugar that will dissolve. More sugar and water can be added as necessary
to keep the syrup the right consistency.

This syrup never becomes hard.


                     BUCKWHEAT GRIDDLE CAKES No. 2

                        2 cupfuls scalded milk
                        ⅓ cupful bread crumbs
                        ¾ of a yeast cake
                        buckwheat flour
                        ½ teaspoonful salt
                        ¼ teaspoonful soda
                        1 tablespoonful molasses

Mix at night.

Pour the hot milk over the crumbs and when the mixture is just lukewarm,
add the yeast dissolved in a little warm water, salt, and enough
buckwheat flour to make a batter about like that of cake. Keep in a warm
place till morning, add the soda dissolved in a little warm water, and
the molasses. Fry, and serve as desired. If about one cupful of the
batter is set aside, it can be used instead of yeast for the next
making.


                             OATMEAL CAKES

                           1 cupful oatmeal
                           1 cupful sour milk
                           ½ cupful sugar
                           flour
                           ½ teaspoonful salt
                           1 teaspoonful soda
                           1 egg

Mix at night.

Stir the oatmeal into the milk and let stand in a not too cold place
over night. In the morning, add the sugar, salt, soda dissolved in a
little warm water, and flour enough to make a batter like that of cake.
Fry on a buttered griddle and serve with butter and syrup.


                        SOUR MILK GRIDDLE CAKES

             2 cupfuls sour milk
             1 egg
             flour, either graham, wheat flour or buckwheat
             butter, size of egg
             ½ teaspoonful salt
             1 teaspoonful soda
             1 teaspoonful sugar

Add the beaten egg to the sour milk, then stir in the salt, sugar, soda
dissolved in a little water, the softened butter and enough flour to
make a batter like that of cake. Fry and serve as prepared.

Bread crumbs or even corn meal with part flour may be used instead of
all flour, or buckwheat, or graham flour may be substituted.


                       FRENCH PANCAKES WITH JELLY

                         2 cupfuls flour
                         2 cupfuls milk
                         3 eggs
                         ½ teaspoonful salt
                         1 tablespoonful sugar

Stir the flour into the beaten eggs, add the sugar, salt and milk. Stir
thoroughly, fry, spread with jelly, and roll.




                      CEREALS AND BREAKFAST DISHES


Good directions for cooking cereals will be found on each package.

Many cooked cereals sliced cold, dipped in flour and fried, are fine
served with syrup and butter.


                             CORN MEAL MUSH

Wet two cupfuls corn meal in one and one-half cupfuls cold water, stir
in slowly three and one-half cupfuls boiling water and one-half
teaspoonful salt. Cook at least one hour in double boiler. If cooked in
a kettle, butter the inside first, to prevent sticking. Serve with
syrup, or sugar and cream.

Cook enough mush to have some left to slice and fry. Dip the slices in
white of egg to make crisp.


                          FRIED CORN MEAL MUSH

Cut slices about three-fourths of an inch in thickness from the cold
mush, dip on a plate containing flour, and fry in butter. Serve with
butter, syrup, or any desired way.

Cream of Wheat when cooked, may be sliced cold and fried like corn mush.


                         PLAIN AND FANCY TOASTS


                           BIRD’S NEST TOAST

Have buttered dry toast ready. Break each egg and leave the yolk in the
shell. Add a pinch of salt to the white and beat stiffly. Arrange the
beaten white on the toast, place yolk in center, put in the oven and
cook to suit.


                              CHEESE TOAST

Butter slices of bread, lay on a thin slice of cheese or cover with
grated cheese, and place in a pan in the oven, leaving just long enough
for cheese to melt. Crackers may be similarly toasted.


                               DRY TOAST

Place slices of bread on clean top of hot range or on asbestos mat over
gas stove, turning over to brown on upper side after under side is
browned.


                           MARSHMALLOW TOAST

Cut bread in thin slices, butter, or spread with jelly, cut marshmallows
in halves, place on top and put in oven for about two minutes, till the
marshmallow is a bit browned. Serve immediately.


                               MILK TOAST

                         2 cupfuls milk
                         4 tablespoonfuls flour
                         butter, size of egg
                         ½ teaspoonful salt

Stir flour smoothly in half the milk, heat the remainder of milk to
boiling, stir in the flour and milk, add butter and salt, pouring over
previously toasted bread. Serve hot. Bread is easily toasted by laying
in a corn popper and holding over coals.




                                  EGGS


                              BEATING EGGS

A teaspoonful of cold water added to the white of an egg, makes it whip
more quickly, as well as increase in quantity.

A pinch of salt will make white of an egg whip more quickly.

Add a pinch of cream of tartar while whipping white of egg, to keep from
falling afterward.


                            TO PRESERVE EGGS

Add one quart fresh slaked lime to two gallons of water, pour into a
cask and put in the eggs till ready for use. They will keep for months.

Eggs may be kept for months in table salt.

Or to three gallons of water add one pint fresh slaked lime and one-half
pint table salt. Keep the eggs always covered in the brine.


                             EGG SUBSTITUTE

One tablespoonful of corn starch is equal to one egg. Try it in
doughnuts.

Unused yolks should be put in a cold place in an uncovered glass of
water, where they will keep several days.

If a small piece of shell gets in a broken egg, take a piece of shell
and the smaller piece will adhere to it, so it may be easily removed.

When a bit of yolk gets in with the white in separating the parts, touch
the yolk with a piece of dry cloth and it will adhere to it.


                               BAKED EGGS

                        6 eggs
                        1¾ cupfuls bread crumbs
                        2 cupfuls milk
                        ½ cupful melted butter
                        ½ teaspoonful salt
                        a little pepper

Soak the bread crumbs in milk with pepper and salt for an hour or more
in a mixing bowl. Add the butter, stir well, and pour in a small deep
bread pan. With a spoon, make six depressions the size of an egg, break
the eggs into these hollows, and bake thirty minutes.


                              BOILED EGGS

Cover eggs in cold water, and remove after water has boiled two minutes
if soft boiled eggs are desired, boiling longer for hard boiled.

Whenever soft boiled eggs are left over, boil them hard at once, so they
may be utilized cold.


                           DEVILED EGGS No. 1

                     4 hard boiled eggs
                     melted butter
                     ¼ teaspoonful mustard
                     dash of pepper
                     2 tablespoonfuls grated cheese
                     1 tablespoonful vinegar
                     pinch of salt

Boil the eggs fifteen minutes, and plunge into cold water as soon as
taken from the fire, to set the whites. Cut eggs in two and mash the
yolks, add cheese, vinegar, mustard, pepper, salt, and enough butter to
make the mixture right to shape in the size of yolks. Place these in the
whites to look like whole eggs. Wrap each one in a small piece of
paraffin paper, and pack in a small box.


                           DEVILED EGGS No. 2

Proceed as in Deviled Eggs No. 1, substituting chowchow sauce from a
pickle bottle for mustard, and chopped olives for cheese.

After making Deviled Eggs, try dipping some in egg and bread crumbs,
frying in cooking oil.


                               EGG GRAVY

                         2 eggs
                         ½ cupful milk
                         butter size of walnut
                         salt and pepper

Add to the beaten eggs all the other ingredients, pour into a cold stew
pan and stir constantly over the fire till of the right consistency.
Serve from a gravy bowl on hot potatoes.


                            EGG OMELET No. 1

                         4 eggs
                         ¼ cupful water
                         1 tablespoonful flour
                         pinch of salt

Smooth flour and water together, stir in the beaten yolks and salt, then
stir in very lightly the stiffly beaten whites, and pour into a hot
buttered pan. Shake the pan gently to keep the mixture from burning. As
soon as brown on the bottom, fold it over and serve at once on a hot
dish.

Chopped mushrooms are nice in omelet.

Add a little chopped green pepper to an omelet.


                            EGG OMELET No. 2

                    5 eggs
                    2 tablespoonfuls cream
                    1 tablespoonful butter
                    1 tablespoonful chopped parsley
                    ½ teaspoonful onion juice
                    pinch of salt
                    little pepper
                    dash of nutmeg

Beat the whites stiffly and set in a very cold place. Beat in with the
yolks all of the other ingredients, add carefully to the whites and cook
in hot buttered pan. As soon as the bottom of the mixture is a trifle
set, lift the pan frequently to prevent burning. When the mixture is
browned on the bottom, set in the oven to brown top.


                              FRUIT OMELET

                           raisins
                           prunes
                           citron
                           currants
                           lemons
                           figs
                           oranges
                           juice of 1 orange
                           dash of cinnamon

Mix only enough of the fruit to just half fill a cup; run it through the
chopper, add cinnamon and put all in a double boiler with the orange
juice and let cook thirty minutes.

Make the omelet of

                         4 eggs
                         pinch of salt
                         1 tablespoonful sugar
                         1 teaspoonful butter

Beat eggs, add sugar and butter. Melt a second teaspoonful butter in a
pan, turn in the mixture, letting it brown, continually lifting up the
set part to let the uncooked run on the hot pan. When it is all set,
pour in the hot fruit, fold over instantly and turn on a plate.


                               FRIED EGGS

Eggs fried in a hot pan in which a piece of butter is first melted, salt
and pepper added, are relished by many.

A spoonful of flour sprinkled over butter in the pan ready to fry eggs,
will prevent their sticking.


                           POACHED EGGS No. 1

Break each egg carefully in a dish of boiling water, into which a
teaspoonful of vinegar has been stirred, remove in a draining spoon and
season. Serve on buttered toast. Dried sliced bread dipped in milk and
quickly removed and fried in butter, with a poached egg served on each
slice, is nice.

Chopped olives mixed with one beaten egg, a little water, pepper and
salt, fried brown, is a nice accompaniment to poached eggs.


                           POACHED EGGS No. 2

Use boiling milk instead of water and proceed as in Poached Eggs No. 1.


                                RAW EGGS

For one who enjoys it, an egg broken carefully into a glass, seasoned
with salt, a few drops of lemon juice, vinegar or a little wine, and
swallowed whole, is delicious.

Or, to a well beaten egg, fill the glass with cream or milk, a
tablespoonful of sugar, and a sprinkle of nutmeg.


                             SCRAMBLED EGGS

Beat, add one tablespoonful milk, a little salt and pepper. Pour into a
hot buttered frying pan and stir constantly, adding a bit of butter.
Serve as desired.

For a change, add a few drops of lemon juice when scrambling eggs.




                             CHEESE DISHES


                           BAKED CHEESE No. 1

                         1 cupful grated cheese
                         1 cupful bread crumbs
                         1½ cupfuls milk
                         1 egg
                         ½ teaspoonful salt
                         ¼ teaspoonful pepper

Mix all together, bake about thirty minutes, and serve immediately.


                           BAKED CHEESE No. 2

                             grated cheese
                             eggs
                             bread crumbs
                             pepper
                             salt
                             butter

Butter a deep pie plate, cover the bottom with a layer of cheese, then
break over the cheese as many eggs as desired, sprinkle with pepper and
salt, add another layer of cheese, then a layer of bread crumbs, and
scatter over the top small pieces of butter. Bake fifteen to twenty
minutes.

To keep cut cheese from moulding, wrap in a cloth wrung out of vinegar.


                              CHEESE BALLS

                         1 cupful flour
                         ½ cupful butter
                         ¼ cupful grated cheese
                         1 egg
                         pinch of salt
                         dash of cayenne pepper

Thoroughly mix flour and softened butter, add cheese and beaten egg,
salt and pepper, roll to one-half inch in thickness, cut with a small
cutter and bake, or dip in a beaten egg with bread crumbs and fry in
cooking oil.

Serve on lettuce leaves with a dressing made of equal parts olive oil
and vinegar.


                              CREAM CHEESE

Use grated cheese (grate it by putting through the food chopper), season
with salt and a dash of cayenne pepper, and moisten with sweet or sour
cream. After standing a day or two, mould the mixture into balls and
serve like cream cheese.


                        DUTCH OR COTTAGE CHEESE

Scald sour or buttermilk; as soon as the whey separates, pour it off,
and let the curd drain in a strainer. When quite dry, add a little salt
and enough sweet cream or milk to produce the right consistency to mould
into balls. Cottage cheese may be moulded into various shapes, rolled in
chopped parsley and used to decorate various salads.


                             CHEESE CUSTARD

                         ¼ cupful grated cheese
                         ¼ cupful milk
                         4 eggs
                         pinch of salt
                         dash of pepper

Cook all together in a double boiler till like smooth custard, then pour
into small buttered cups and bake ten minutes in a slow oven.


                             CHEESE DREAMS

                        2 eggs
                        1½ tablespoonfuls flour
                        cheese
                        1 cupful milk
                        buttered sliced bread
                        pinch of salt

Cut bread very thin, butter, and lay in slices of cheese or sprinkle in
grated cheese thickly, like sandwiches. Smooth flour in with beaten
eggs, stir in milk and salt, dip sandwiches in and fry brown in a
buttered pan.


                          CHEESE PUDDING No. 1

                      1 cupful grated cheese
                      1 cupful boiling milk
                      2 eggs
                      1 tablespoonful bread crumbs
                      1 dessertspoonful butter
                      1 teaspoonful flour
                      1 teaspoonful salt
                      dash of pepper

Mix in a bowl, cheese, flour, salt, pepper and crumbs, add the boiling
milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly,
bake in a buttered dish twenty minutes, and serve hot.


                          CHEESE PUDDING No. 2

                        ½ cupful bread crumbs
                        1½ cupfuls milk
                        2 cupfuls grated cheese
                        1 cupful whipped cream
                        3 eggs
                        ½ teaspoonful mustard
                        1 tablespoonful butter
                        pinch of salt
                        dash of pepper

Mix together crumbs, salt, pepper, mustard and milk, put in double
boiler, removing when hot to add cheese and beaten yolks. When cool, add
stiffly beaten whites and cream. Fill baking cups half full, set in a
pan of hot water, and bake fifteen or twenty minutes in a quick oven.


                          CHEESE STRAWS No. 1

                        2½ cupfuls grated cheese
                        ½ cupful butter
                        flour
                        pinch of salt
                        dash cayenne pepper

Mix cheese and softened butter thoroughly, add salt and pepper and
sufficient flour to roll the dough very thin. Put in a buttered pan,
draw a knife across the dough in sections one-half inch in width, and
bake in quick oven.


                          CHEESE STRAWS No. 2

                      ½ cupful flour
                      ¼ cupful butter
                      ½ cupful grated cheese
                      1 egg
                      ½ teaspoonful baking powder
                      ½ teaspoonful salt
                      dash cayenne pepper

Mix part of flour, beaten egg and softened butter, add cheese, salt and
pepper, and remainder of flour with baking powder sifted in. Roll thin,
place in pan and mark into straws with a sharp knife. Bake quickly.


                       MACARONI AND CHEESE No. 1

                      ½ cupful macaroni
                      1 chopped onion
                      2 cupfuls strained tomatoes
                      2 cupfuls grated cheese
                      2 tablespoonfuls olive oil
                      ½ teaspoonful salt
                      ½ cupful milk

Break the macaroni into inch pieces, boil thirty minutes and pour off
water. Put olive oil in a stew pan, add onion and shake over fire till
onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the
other ingredients, cook for about ten minutes and serve hot.

Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This
serves ten people.


                       MACARONI AND CHEESE No. 2

                      ¾ cupful macaroni
                      1 cupful grated cheese
                      1 tablespoonful corn starch
                      a little salt
                      1 cupful milk

Prepare the macaroni as per directions in Macaroni and Cheese No. 1.
After taking macaroni from the boiling water, butter a baking dish, put
in part of the macaroni and cover it with milk and the corn starch
smoothed in. Then sprinkle with half of the cheese, then the macaroni,
then another layer of cheese, a little salt, and put in the oven to bake
for about twenty minutes.


                          WELSH RAREBIT No. 1

                   4 cupfuls grated cheese
                   ¾ cupful ale
                   yolk of 1 egg
                   dash of pepper
                   1 teaspoonful dry mustard
                   1 teaspoonful Worcestershire sauce
                   pinch of salt
                   1 teaspoonful butter

Melt butter in stew pan, add cheese, and gradually the ale, stirring
constantly. Break egg and stir in mustard and sauce, pepper and salt.
Stir all together and cook for a few minutes, then pour over toasted
bread.

If the mixture becomes stringy or curdled, add a pinch of soda to make
it creamy.


                          WELSH RAREBIT No. 2

                       4 cupfuls grated cheese
                       ¼ cupful milk
                       1 egg
                       dash cayenne pepper
                       ½ teaspoonful dry mustard
                       1 tablespoonful butter
                       pinch of salt

Melt butter in cooking dish, add cheese, then beaten egg and other
ingredients, stirring constantly. Pour over toasted buttered bread.
Serves five people.




                               SANDWICHES


                            ABOUT SANDWICHES

Bake bread in baking powder cans. Butter cans and fill one-third full
when dough is to be baked with the covers on (which makes a tender
crust), and one-half full when it is to be baked without covers.

When necessary to make sandwiches some time in advance of their being
eaten, wrap them in a cloth wrung out of hot water and put in a cool
place.

Do not use bread any less than a day old.


                            HERB SANDWICHES

Mix chopped lettuce, pepper grass, watercress and peppermint with
mayonnaise dressing.


                          VEGETABLE SANDWICHES

Cold boiled oyster plant, beets and cauliflower with any preferred
dressing.


                     SANDWICH FILLING COMBINATIONS

Cream cheese and dates.

Apples and onions.

Two parts nuts, one part preserved ginger, moistened with thick cream.

Olives and walnuts moistened with Mayonnaise Dressing.

Sweetened mashed bananas.

Jam or marmalade covered with cream cheese.

For a sweet sandwich, chopped figs and dates, with a few drops of lemon
juice.

Many people like cayenne pepper sprinkled on bread and butter sandwiches
for evening refreshment.

Chopped cold boiled eggs and lettuce with French Dressing.

Finely chopped peanuts and Mayonnaise.

Chopped nuts, cream cheese, olive oil and lemon juice.

Chopped mint leaves with French Dressing.

Chopped onions and Mayonnaise.

Lettuce leaves spread with Mayonnaise, sprinkled with grated cheese and
nuts.


                                 SOUPS

If soup is too salty, add a few slices of raw potato and cook a few
minutes longer for the potato to absorb the salt.

If soup appears lacking in strength, stir in a little grated cheese.


                          NUT STOCK FOR SOUPS

Put two cupfuls of mixed chopped nuts in a stew pan with one quart of
water and let them stew slowly for two hours, then strain and remove the
water for stock.

The nuts may be used in soups, cakes, or any preferred way.


                               SOUP BASIS

Water drained from boiled rice and from all vegetables, is used as a
basis or “stock” for soups.


                                CROUTONS

Cut rather dry bread into one-half inch slices, and cut them into small
pieces. Put in a pan in the oven to brown. Place half a dozen or more
pieces on each plate of soup just before serving.


                        CREAM OF ASPARAGUS SOUP

                         1 bunch of asparagus
                         2 cupfuls milk
                         ¼ cupful cream
                         ¼ teaspoonful salt
                         1 tablespoonful flour
                         1 tablespoonful butter
                         dash of pepper

Wash asparagus and cut off the tips. Put the stalks in cold water and
boil till tender. Put them through a colander, then put back in the
water they boiled in. Heat milk to the boiling point and stir in the
butter and flour smoothed together. Boil ten minutes, pour into the
asparagus, season, add cream and the asparagus tips which have been
boiled by themselves in cold water till tender.

A spoonful of whipped cream is nice on almost any soup, added just
before serving.


                               BEAN SOUP

Take as many stewed or baked beans as desired, put through a colander,
add as much water as wished and boil about ten minutes. Add butter size
of an egg to a small kettle of soup, season with salt and pepper. Make
the soup as thick as desired and just before taking from the fire, stir
in about a cupful of milk. A few sprigs of parsley on each plate of soup
is pleasing.


                           CREAM OF PEA SOUP

                       1 quart shelled peas
                       1 quart milk
                       1 onion
                       1 cupful cream
                       dash of pepper
                       3 tablespoonfuls butter
                       1 tablespoonful olive oil
                       2 tablespoonfuls flour
                       ½ teaspoonful salt

Put peas and onion in cold water to cover them, and boil fifteen
minutes. Heat the milk in double boiler. Smooth butter and flour
together and gradually pour the hot milk on the mixture, pour it all in
double boiler and heat. Take the onion from the peas and run them
through a strainer, add them to the milk mixture, add salt, pepper, oil
and cream, and keep at boiling point ten minutes.


                           PLAIN POTATO SOUP

Peel, and cut in very thin small pieces three medium size potatoes. Put
one-fourth cupful of butter in a soup kettle and let it melt and brown,
but not burn. Turn the potatoes on the butter and stir till most of the
butter is absorbed, for about fifteen minutes, being careful not to let
the mixture burn. Add one cupful of cold water and let the potatoes come
to boiling point and boil five minutes. Then add, gradually, one cupful
of milk and as soon as it reaches the boiling point, add one
tablespoonful of flour smoothed in three-fourths of a cup of milk, one
teaspoonful of salt and a pinch of pepper. Remove from fire and serve.


                               QUICK SOUP

                        1 quart can tomatoes
                        1 slice of onion
                        2 cupfuls water
                        ¼ cupful flour
                        2 tablespoonfuls butter
                        1 teaspoonful salt
                        a blade of mace

Put tomatoes, water, salt, onion and mace to boiling point, and add
flour and butter smoothed together. Stir constantly till the mixture
boils, run through a sieve, heat and serve with croutons.


                              SALSIFY SOUP

Salsify is the vegetable oyster. Scrape the salsify, cut in small pieces
to fill a quart measure, put immediately into cold water. Cook till
tender, being careful not to burn it, put through a colander, add one
quart milk, butter size of egg and one-half teaspoonful salt. Let come
to a boil and remove from fire.


                              TOMATO SOUP

                        1 quart cut tomatoes
                        2 cupfuls water
                        1 slice of onion
                        1 cucumber
                        ⅛ teaspoonful cloves
                        1 dessertspoonful sugar
                        part of a bay leaf

Wash, peel, and cut the tomato and cucumber in small pieces to make one
quart. Boil with the other ingredients for twenty minutes, put through a
strainer.

Prepare

                        2 tablespoonfuls butter
                        3 tablespoonfuls flour
                        1 teaspoonful salt
                        ⅓ teaspoonful soda

Warm the butter and smooth in the flour, add salt and soda dissolved in
a little hot water, stirring constantly, add gradually the hot soup, let
come to a boil, and remove from fire.


                             VEGETABLE SOUP

                       2 potatoes
                       2 quarts water
                       1 cupful tomato
                       1 carrot
                       1 onion
                       1 turnip
                       ¼ cupful rice
                       1 teaspoonful salt
                       dash of pepper
                       2 tablespoonfuls olive oil

Peel potatoes, turnip and onion, scrape the carrot, slice each very
thinly, put into the cold water and boil one hour. Pour boiling water
over the rice in double boiler, cook till partly done, then add to the
vegetables that have been cooked one hour, and put in the other
ingredients and cook one more hour.


                              CORN CHOWDER

                       4 cupfuls chopped corn
                       4 cupfuls sliced potatoes
                       2 chopped onions
                       2 tablespoonfuls olive oil
                       ½ cupful flour
                       2 cupfuls hot milk
                       salt

Cut the kernels from about a dozen ears of corn and put through the food
chopper. Slice the potatoes very thinly. Put the oil in the kettle, and
stir the onions in it for about five minutes, then put in a layer of
corn, then potatoes, sprinkling each layer with salt and flour, adding
the layers till vegetables are all used. Then just cover with boiling
water and let cook for thirty minutes, turn in the hot milk and serve
hot.


                              NUT CHOWDER

                   4 potatoes
                   2 turnips
                   1 onion
                   2 cupfuls milk
                   2 tablespoonfuls flour
                   2 tablespoonfuls peanut butter
                   2 cupfuls chopped nuts
                   1 quart water
                   1 tablespoonful olive oil
                   a little thyme and sweet marjoram
                   1 teaspoonful salt

Put the nuts with the water and stew slowly for two hours, then strain.
Peel and cut in thin slices potatoes, turnips and onions. Put the oil in
a soup kettle, then add a layer of potatoes, one of the turnips and
onions, sprinkle in a little thyme, sweet marjoram and salt, and then
add a layer of nuts, then potatoes, turnips, etc., till the ingredients
are all used, and finally pour on the boiling hot water strained from
the nuts. Cook about twenty minutes, and stir in the flour which has
been gradually smoothed into the milk, and the peanut butter. Serve hot.
Makes four plates.




                               VEGETABLES


                            BAKED ASPARAGUS

                     1 cupful asparagus
                     1 cupful milk
                     3 eggs
                     1 teaspoonful chopped parsley
                     2 tablespoonfuls butter
                     2 tablespoonfuls flour
                     ½ teaspoonful salt

Cook the asparagus and parsley together in a stew pan, same as Boiled
Asparagus. When tender, remove from fire and stir in the well beaten
eggs. Smooth the flour in part gradually adding all of the milk, and
pour over asparagus in stew pan over fire, add butter and salt and when
well mixed, but not boiling, turn into a buttered baking mould, set the
mould in a pan of hot water and bake until firm. Serve with melted
butter.


                            BOILED ASPARAGUS

Cut off the tough ends of the stalks, scrape the stem and leave the
asparagus in cold salt water thirty minutes. Tie in a bunch, put upright
in a kettle holding enough water to reach to the tips. Cook till the
stalks are tender, and the tips will be done just right. Serve with
butter, pepper and salt, or on toasted bread, or with a cupful of hot
cream or milk poured over it.


                              BAKED BEANS

                        1½ cupfuls beans
                        ¼ cupful butter
                        ½ cupful chopped nuts
                        pinch of soda
                        1 tablespoonful molasses
                        1 teaspoonful salt
                        dash of cayenne pepper

Soak the beans in cold water over night. In the morning, drain off the
water, put into cold water, let boil fifteen minutes, drain off, put
again into cold water and boil second fifteen minutes, and repeat a
third time. Be sure the beans are put in very cold water each time.
After the third boiling, pour off the water, cover with cold water, stir
in the other ingredients and boil ten minutes. Then pour into a bean pot
and bake all day, adding boiling water if the water bakes out. Leave off
the cover ten minutes before finishing the baking.

They may be baked at two different times, if the oven is being used two
successive half days.

A chopped onion is good added to the beans.

A cupful of cream stirred in during the last hour of baking is a
delicious addition.

Peanuts are good nut to use with beans.

A half teaspoonful of mustard and a half cupful of butter instead of a
fourth cupful, omitting the nuts, but using the other ingredients, makes
a nice dish.

In winter, set the beanpot on the ledge or shelf inside your furnace
door. In the summer, if possible, bake in a fireless cooker, leaving in
four hours. Re-heating for ten minutes and putting in the cooker for
another four hours.

Serve with Boston Brown Bread.

Most people enjoy catsup on beans.


                            BEAN CROQUETTES

                       2 cupfuls baked beans
                       egg
                       bread crumbs
                       2 tablespoonfuls catsup
                       a good dash of red pepper

Put the beans through a colander, work in the other ingredients, shape
into small croquettes, roll in crumbs, dip in the beaten egg, roll again
in crumbs and fry in deep cooking oil.


                               BEAN HASH

Put two cupfuls baked beans through a colander, add four cupfuls chopped
cooked potatoes, mix, put in a frying pan with a little water and butter
size of an egg, season with pepper and salt, stir and heat till of the
desired consistency.


                            BAKED LIMA BEANS

Soak one cupful dried lima beans over night. Next morning, drain and
cover with boiling water. Let them cool, drain, cover the second time
with boiling water, cool and repeat for the third time. Slip off the
loosened skins, put the beans in a baking dish, cover with hot milk,
sprinkle with salt and pepper, cover and bake for two hours. Remove the
cover after about one hour’s baking, add two tablespoonfuls of butter in
small pieces, scatter over the top of the beans, and complete baking
with the cover off.


                            FRESH LIMA BEANS

Shell and put in boiling water and boil till tender. Drain off the
water, add one-fourth cupful butter to an ordinary kettle of beans,
season with salt and pepper, and serve hot.


                              STEWED BEANS

Prepare as for Baked Beans; after the third boiling, put again in cold
water and stew till tender.

Beans continue to improve by warming over. Put them in a buttered frying
pan, with a little water, cover a few minutes, stir to prevent sticking
and as soon as heated, remove from fire.

Sliced raw onions are fine with beans.


                              SUMMER BEANS

Wash, cut in small pieces, cover with boiling water and cook till
tender. Drain off water and season with butter, pepper and salt.


                              BAKED BEETS

Scrub thoroughly after green tops are removed, and place in oven to bake
till tender.


                              BOILED BEETS

Scrub and wash the beets after green tops are removed, place in cold
water, let boil till tender, remove from fire, drain, immerse quickly in
cold water to make skins peel easily. Peel and serve with butter, pepper
and salt.


                               BEET HASH

Use boiled beets and boiled potatoes in the proportion of two cupfuls
chopped potatoes to one of beets. Mix, and put in a buttered frying pan
with a little water. Add butter size of a walnut to each cupful of the
vegetables, season with pepper and salt, and stir and cook till not too
moist.


                            BRUSSELS SPROUTS

Pick off the old leaves and wash the sprouts. Put a pinch of soda in a
little boiling water in a kettle, turn in the sprouts, adding boiling
water to cover. Boil until tender, drain, add butter, and season with
pepper and salt.


                             BAKED CABBAGE

                    1 medium sized cabbage
                    ½ cupful chopped English walnuts
                    1 small chopped onion
                    ½ cupful boiled rice
                    a little sage
                    salt and pepper

Hollow out the cabbage, and fill with the dressing well stirred
together. Place in a bag tied at the top and boil about one hour. When
done, remove from bag, add a few small pieces of butter on top, and
serve hot. Egg plant may be cooked as above.


                             BOILED CABBAGE

Remove the outer leaves till those exposed are clean and fresh. Wash,
cut in pieces and put in cold water in a kettle with a little salt. Boil
about thirty minutes, drain and serve with this—


                       CREAM SAUCE FOR VEGETABLES

                    ½ cupful milk
                    2 tablespoonfuls made mustard
                    2 tablespoonfuls warm vinegar
                    1 dessertspoonful flour
                    1 dessertspoonful melted butter

Smooth the flour into just water enough for it to be pasty, add a little
of the milk, heat the remainder milk in a double boiler and add flour
mixture, stirring constantly.

When very hot, =not= boiling, add the other ingredients, heat for a few
moments and remove from fire.

Always soak cabbage in salty water a half hour before cooking.

Place a piece of bread in the kettle with boiling cabbage to do away
with the odor.


                                CARROTS

Always soak carrots in cold water three or four hours before using. And
always cut them in slices when they are to be served in creams, because
the outer part is richer in flavor than the center.


                             BOILED CARROTS

Wash, scrape and put into cold water and boil till tender.

Drain off the water, and serve whole with butter, pepper and salt.


                         CARROTS WITH DRESSING

                        3 cupfuls sliced carrots
                        1 cupful milk
                        dash of pepper
                        2 tablespoonfuls butter
                        1 dessertspoonful flour
                        ½ teaspoonful salt

Wash, scrape and cut the carrots into thin slices. Cover with boiling
water in a stew pan and cook till tender. Drain off the water and return
to fire, adding the butter and seasoning. Smooth the flour into a little
milk gradually adding all of it, and stir it into the carrots, letting
all come to boiling heat, then remove from fire.


                              CAULIFLOWER

Always soak cauliflower in cold water one hour before boiling in salted
water about thirty minutes. Place it head down in the kettle, and be
sure it is all covered with water.


                                 CELERY

Wash the stalks after breaking them apart, leave part of the green tops
on, put in cold water for an hour, and dry quickly on a soft towel
before serving.


                                  CORN

Do not use salted water in which to boil corn, as the salt toughens it.


                              BOILED CORN

Husk the corn, cut off any brown ends or spots, put in cold water, and
boil for ten or fifteen minutes.

Re-wrap the ears in the inner husk, tie around with twine and boil.


                              CORN IN MILK

With a sharp knife, cut the kernels from boiled corn, place in a stew
pan, cover with milk, add butter size of an egg, pepper and salt, heat
to boiling point, and serve.


                            CORN IN TOMATOES

Wash, peel and scoop out the centers of firm tomatoes, turn down and
drain for a few minutes, then fill with a mixture of uncooked sweet corn
kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful
of butter, and pepper and salt for each tomato. Pack closely in a
buttered pan and bake for about thirty minutes.


                            FRIED CORN CAKES

                     2 cupfuls milk
                     1 cupful canned or fresh corn
                     2 eggs
                     2 teaspoonfuls baking powder
                     pinch of salt
                     flour

Add the beaten yolks to the milk, salt and corn. Stir in a cupful of
flour containing the baking powder, then a little more flour to make a
stiff batter, and stir in very lightly the stiffly beaten whites. If
more flour is needed, stir it in carefully. Fry on a hot buttered
griddle and serve with syrup or molasses.


                               CUCUMBERS

Wash, peel and slice cucumbers, soak in cold salt water one hour, drain,
put on a cloth to dry, and serve cold.


                               EGG PLANT

Wash, peel and cut into slices about three-fourths of an inch in
thickness. Soak in salted water for an hour. Put a heavy earthen dish on
the slices to keep them under water. Remove from the salt water, dip in
egg, then in flour and fry slowly in a buttered frying pan. Use butter
enough to prevent the slices sticking. Cover part of the time. Turn them
to brown on the other side, using a pancake turner. Serve hot. Egg plant
may also be baked like cabbage.


                              GREEN THINGS

Save leaves of celery, parsley and other herbs, and dry in the warming
oven. When thoroughly dry, pack away in glass jars to have ready for
flavoring soups and vegetables.

A pinch of soda in the water in which green vegetables are boiled, is a
help to keeping color.

When root vegetables have withered, to revive them, slice off the ends,
then put the vegetables in cold water, leaving them for several hours.

If a small piece of charcoal is placed in the vegetable kettle,
disagreeable odors will be removed, and vegetables not injured.


                             SPINACH GREENS

Wash spinach very carefully in at least three waters to remove all dirt.
Cook in boiling water till tender, drain and season with butter, pepper
and salt.

A little cream may be heated and poured over it.


                           WATER CRESS GREENS

Wash, leave out the large stems, and put the other pieces in a kettle of
boiling water to cook thirty minutes. Drain well, and season with
butter, pepper and salt.


                                LENTILS

Soak dried lentils in water over night, drain and put in a kettle with
plenty of cold water and cook till tender. Drain, add butter, and season
with pepper and salt.


                           MACARONI AND CORN

                      ¾ cupful macaroni
                      1¼ cupful corn
                      ½ teaspoonful salt
                      1 cupful milk
                      2 tablespoonfuls corn starch

Break macaroni into inch pieces, boil thirty minutes, drain and put
one-half of it in a buttered baking pan about the size of a bread pan.
Cover with milk, put one-half the corn over it, add the remainder of the
macaroni, then the last of the corn. Scatter a few bits of butter over
the top, sprinkle with salt and bake.

Cooked sweet corn cut from the ears may be used, or canned corn.


                           MACARONI AND RICE

Cook like Macaroni and Corn.


                       MACARONI WITH CREAM SAUCE

                        ¾ cupful macaroni
                        1 cupful milk
                        2 tablespoonfuls flour
                        ¼ teaspoonful salt
                        2 tablespoonfuls butter

Break macaroni into inch pieces, put in boiling water to cover, boil
thirty minutes and drain. Then cover it with cold water and put on the
fire to boil fifteen minutes. Smooth the flour into a little milk
gradually using all of it, add butter and salt, and stir into the
macaroni, removing from fire as soon as mixture thickens.




                              NUT RECIPES


                         TO FRESHEN STALE NUTS

Remove shells and soak over night in equal parts of water and milk, then
dry in the oven, being careful not to burn.


                             TO BLANCH NUTS

Remove shells and pour boiling water over the nut meats. Allow them to
soak a few minutes, then rub a few of them in a coarse crash towel and
if the skins do not loosen readily, let them soak till they do.


                          TO CRACK NUTS WHOLE

Pour boiling water over nuts, boil for ten or fifteen minutes, remove
from fire, let cool, and crack.


                             SALTED ALMONDS

Blanch the nuts, dry them in a towel, place them in a shallow pan and
pour over them a teaspoonful of olive oil, stir them about, sprinkle
with fine salt and put them in the oven to become light brown.


                            BOILED CHESTNUTS

Put in boiling water and cook till mealy. Serve in individual saucers,
the nuts to be opened with sharp knives. The nuts may be sprinkled with
salt.


                            MASHED CHESTNUTS

Cut a slit in the shell of each nut and leave them in boiling water till
the shells are easily removed. Put the meats in boiling water and cook
till soft. Drain off the water, put the nuts through a potato masher,
return to the kettle and stir in a little butter and salt. Serve hot
like mashed potatoes.


                                NUT HASH

Take two parts chopped cold boiled potatoes and one part chopped nut
roast. Mix well, put in a frying pan with small piece of butter and a
little water. Cover for a few minutes, then remove cover, sprinkle with
pepper and salt, stir till of the desired consistency, and serve hot.
Chopped nuts may be added, if desired. Serve with sliced raw onions, or
catsup.


                            NUT ROAST No. 1

                         1 cupful bread crumbs
                         1 cupful chopped nuts
                         1 cupful boiled rice
                         ¾ cupful milk
                         dash of pepper
                         2 hard boiled eggs
                         2 raw eggs
                         1 teaspoonful sage
                         1 teaspoonful salt

Soak crumbs in milk for about one hour, stir in the beaten eggs, and
seasoning, then add the chopped hard boiled eggs, nuts and rice. Press
into a pan to shape, then turn into a buttered baking tin and bake from
forty five to sixty minutes.


                        STEAMED NUT ROAST No. 2

                  2 cupfuls bread crumbs
                  1½ cupfuls milk
                  2 cupfuls chopped nuts
                  1 teaspoonful salt
                  dash of pepper
                  1 teaspoonful chopped onion or sage

Soak crumbs in milk for one hour, add the other ingredients and mix
thoroughly. Press into buttered baking powder cans, filling two-thirds
full, steam three hours, remove covers, and serve hot, or let stand till
cold, slice, dip in egg, then in bread crumbs, then again in egg and fry
in a buttered frying pan. Serve with catsup.


                            NUT ROAST No. 3

                      1½ cupfuls bread crumbs
                      1 cupful milk
                      1¼ cupfuls chopped nuts
                      1 teaspoonful powdered sage
                      ½ teaspoonful salt
                      2 eggs

Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the
mixture into a pan to mould it into the desired shape, then turn it into
a buttered baking pan and bake from forty five to sixty minutes.

This roast is good served with sage cheese. Makes a small loaf.


                              NUT SCRAPPLE

                        2 cupfuls corn meal
                        1 cupful hominy
                        5 cupfuls boiling water
                        1 teaspoonful salt
                        2¼ cupfuls chopped nuts

Moisten the meal and hominy in cold water, then stir in gradually the
boiling water, and cook in a double boiler till like mush. Then stir in
the nuts and pour into a buttered baking tin. Set aside to cool. When
cold, slice and fry in butter. Serve on a platter with green garnishings
for a dinner dish.


                          ALMOND NUT FORCEMEAT

                       2–3 cupful chopped almonds
                       3 cupfuls bread crumbs
                       ¼ cupful melted butter
                       ½ cupful cream
                       3 eggs
                       2 tablespoonfuls olive oil
                       a dash of nutmeg

Add cream to beaten yolks. Blanch and chop the almonds to fill
two-thirds of a cup and mix with the white of one egg. Stir crumbs and
melted butter in a mixing bowl, add oil, then nuts, then the cream and
yolk mixture, nutmeg, and finally the stiffly beaten whites. Press into
a mould and bake carefully, or form into small balls and fry five
minutes, and serve around a roast.


                             PEANUT BUTTER

Shell peanuts and remove inner skins. Put them through the finest
chopper several times, and mix with olive oil till like a very thick
cream, and keep in a covered glass jar.




                                 ONIONS


                              BAKED ONIONS

                      1 cupful hot milk
                      2–3 cupful cold milk
                      1 cupful cold boiled onions
                      1 cupful bread crumbs
                      3 eggs
                      ½ teaspoonful salt
                      1 tablespoonful butter
                      dash of pepper

Soak bread crumbs in cold milk one hour, then add the hot milk with
butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly,
then stir in very lightly the stiffly beaten whites, turn into a
buttered baking dish and bake forty five minutes. Serve hot.

To remove the smell on the hands after peeling onions, hold the hands
immediately under cold running water. Hold the paring knife there too.


                             BOILED ONIONS

Wash, remove outer skin, and put into cold salted water to boil till
tender. When done, drain off the water, cut into pieces in the kettle
with a spoon, add butter, salt and pepper.

Or leave them whole, making a cream dressing like that for new potatoes.


                              FRIED ONIONS

Wash, peel and slice the onions very thin, and put them into a hot
frying pan containing butter. Stir them enough to keep from burning, and
cook till browned. Lift from the pan with a skimmer to remove the melted
butter, and season with salt and pepper.


                               RAW ONIONS

Wash, remove the outer skin and slice. Season with salt, pepper, and
vinegar, if desired.

They may also be served with French dressing, and are fine with sliced
cucumbers and tomatoes.




                                POTATOES


                             BAKED POTATOES

Wash them, wipe dry, and rub over with a little oil or butter. They will
bake beautifully.

Potatoes may be first peeled, then baked in a hot even.

To bake them quickly, boil in salted water ten minutes, then bake.

Or place them close together in the oven and cover with a pie plate.

If potatoes are immersed in hot water before boiling, they may be easily
peeled.

To prevent discoloration, peel them and let stand an hour in cold water,
before boiling.

A spray of mint in the water potatoes boil in, gives a nice flavor.


                            BOILED POTATOES

Wash, peel or not, put in cold water with a little salt, and boil till
tender.


                              NEW POTATOES

New potatoes must be washed and scraped (not peeled), and put to cook in
boiling salted water. When tender, drain off the water, add butter (size
of an egg to a small kettle full), a cupful of cream into which is
smoothed a teaspoonful of flour (or a cupful of milk with one and
one-half teaspoonfuls of flour), and a little pepper. Let come to a nice
boil and serve.

Instead of scraping new potatoes, let them boil a while till the skins
are ready to peel off, peel them and put in the oven to bake.


                         BOILED SWEET POTATOES

Wash the potatoes, cut out any bad spots, cover with cold water in a
kettle to boil about thirty minutes. Drain off the water, scrape the
peel off, putting each potato immediately back in the covered kettle to
keep hot till all are peeled.

To be eaten with butter and salt, or mashed on the individual plates and
eaten with plenty of cream or milk, with a spoon.


                          POTATOES AND CHEESE

Stew sliced potatoes till well done. Drain the water off and turn
potatoes into a sauce pan and add chopped cheese. Stir constantly till
cheese is melted, and the mixture is like creamed potatoes. Sprinkle
with salt and pepper.


                          FRIED POTATOES No. 1

                      6 large potatoes
                      1 cupful flour
                      milk
                      parsley
                      1 teaspoonful baking powder
                      1 teaspoonful salt
                      cooking oil

Wash and peel potatoes and slice very thinly. Make a paste by mixing
baking powder and flour, adding milk enough to make it smooth, salt, and
stir in the sliced potato. Fry in deep cooking oil, drain on clean brown
paper and sprinkle with parsley.


                          FRIED POTATOES No. 2

Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a
frying pan, place potatoes in pan, sprinkle with salt and pepper, and
cover. Cook a few minutes, remove cover, add a little more butter, turn
them to brown on other side, cover for a minute or so, till done.


                           LYONNAISE POTATOES

                 1½ tablespoonfuls butter
                 1 tablespoonful chopped onion
                 3 tablespoonfuls melted butter
                 ½ tablespoonful chopped parsley
                 2 cupfuls cold boiled sliced potatoes
                 ¼ teaspoonful salt
                 dash of pepper

Cook one and one-half tablespoonfuls butter and the onion for five
minutes. Cook the melted butter, potatoes, pepper and salt, until the
potatoes have absorbed the butter, then add the onion mixture, stir well
and add parsley.


                            MASHED POTATOES

Boil peeled potatoes; when done, drain off water, add butter size of an
egg, pepper, mash with a potato masher, and add milk enough to make
creamy. Or, after water is drained off, put through a perforated potato
masher and with a large spoon, beat in butter, pepper and milk. Beat in
one or two teaspoonfuls of baking powder when mashing potatoes, to make
them light.


                            STUFFED POTATOES

Bake medium size potatoes about thirty minutes. When done, cut in two
and remove the inside from the peel. Put the potato into a heated bowl
and mash. Then to each three potatoes, beat this mixture together:

                     3 tablespoonfuls grated cheese
                     white of 1 egg
                     ½ teaspoonful salt
                     1 teaspoonful butter

Fill the six shells with the mixture, set in a baking dish and bake till
brown. By counting the potatoes you can get the exact quantities
required for filling.




                        PROTOSE, PARSNIPS, ETC.


                             BAKED PROTOSE

Slices of protose may be placed in a buttered baking tin, sprinkled with
chopped onions, pepper and salt, and baked for about twenty minutes.


                             FRIED PROTOSE

Cut protose in slices three-fourths of an inch in thickness, dip in egg,
then fry in a buttered frying pan. When brown on one side, turn them
over with a pancake turner, fry on the other side and sprinkle with salt
and pepper. Serve with green onions or catsup.


                              PROTOSE HASH

Same directions as for Nut Hash.


                             BAKED PARSNIPS

Clean with a vegetable brush and proceed same as in baking potatoes.


                            BOILED PARSNIPS

Boil same as potatoes, pour melted butter, and season with salt and
pepper.


                             FRIED PARSNIPS

Cut boiled parsnips in slices, fry in butter and season.


                             PARSNIP CAKES

Mash boiled parsnips through a colander and to each cupful, add the
beaten yolk of an egg, a little salt and pepper, shape into little cakes
and fry in butter.


                           PARSNIP CROQUETTES

Cut boiled parsnips into short pieces, dip in beaten egg, then in bread
crumbs, dip again in the egg and fry in deep cooking oil.


                               GREEN PEAS

Shell, cover with boiling water in a stew pan. Cook slowly till tender,
drain, add butter size of egg, one-half teaspoonful salt and dash of
pepper. Pour into a hot dish and serve in small dishes.

Or add a cupful of milk, allowing it to become hot when added with the
butter.

A leaf of spinach may be added to the water in which peas are boiled to
help them to retain a good green color.

A teaspoonful of sugar may be added to peas while boiling.

A sprig of mint in the boiling peas adds a nice flavor.

Peas may be cooked by washing the pods and boiling them whole. When
done, the pods will burst open and the peas will go to the bottom.


                         STUFFED GREEN PEPPERS

Cut out stems and seeds, pour boiling water over them, let stand a few
minutes and drain. Fill with equal parts cooked rice and tomatoes, or
with bread crumbs soaked in cold milk, and chopped nuts. Season with
salt. Stand on the small ends close together in a baking pan containing
a little water, and bake.


                              BOILED RICE

Wash two cupfuls rice, put in a double boiler and cover with four
cupfuls of boiling water. Do not stir, but let cook till each kernel
stands separately. Then stir in one-half teaspoonful salt, and serve hot
or cold.

If desired for a pudding, add raisins, two beaten eggs and put in a
baking dish and bake.

Or it may be added, part or in whole, to flour enough to thicken like
stiff dough, dipped in egg, then in bread crumbs, again in egg and fried
in a buttered frying pan.

Rice may also be cooked in milk.

Rice may be served with fruits, sugar and cream, or in any preferred
style.


                             RICE TOMATOES

Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew
for ten minutes, add a teaspoonful of butter, and season with pepper and
salt.

A teaspoonful of sugar may be added, if desired.


                              BAKED SQUASH

Clean the outside of a winter squash, cut in two, remove seeds, sprinkle
salt inside and fasten the halves together with long metal skewers. Then
place in a pan in the oven and bake. Serve whole on a platter, the host
opening the squash and scooping out the portions with a large spoon.


                              FRIED SQUASH

Take boiled squash after it is mashed and seasoned; chop an onion and
brown in butter in a frying pan, stir in the squash and fry, being
careful not to burn.


                             SUMMER SQUASH

Wash, peel, cut in small pieces and remove seeds, put in cold water and
boil. Drain off water, mash and season with pepper, salt and butter.


                                TOMATOES

Plunge tomatoes into boiling water and pour through a drainer instantly,
peeling immediately.


                             FRIED TOMATOES

Peel and cut in thick slices, dip in corn meal or bread crumbs, season
and fry in a kettle of cooking oil. Drain on clean brown paper.


                          FRIED GREEN TOMATOES

Cut in thick slices and soak fifteen minutes in salt water. Drain,
sprinkle with sugar, dip in corn meal or flour, season and fry in butter
in a frying pan, or in a kettle of cooking oil.


                            STEWED TOMATOES

Peel, cut in pieces and stew till done. Add butter, salt and pepper, or
sugar, for seasoning.


                        SAUCE FOR FRIED TOMATOES

                      1 tablespoonful butter
                      1 tablespoonful hot vinegar
                      1 egg
                      a little mustard
                      a little salt
                      a little pepper

Melt butter in hot vinegar, stir in the beaten yolk, then the seasoning,
the stiffly beaten white, and remove from fire.


                            STUFFED TOMATOES

                        6 tomatoes
                        2 cupfuls bread crumbs
                        1 cupful chopped nuts
                        1 egg
                        a little chopped parsley
                        ½ teaspoonful salt
                        a dash of pepper

Wash, wipe dry, and cut a slice off the stem end of nice, firm tomatoes,
remove seeds and pulp, mix the ingredients given, fill in, cover with
the piece cut off, and bake in a buttered pan thirty minutes.


                        STUFFED TOMATO FILLINGS

Equal parts chopped mushrooms and bread crumbs seasoned with chopped
onion, parsley, pepper and salt, and olive oil.

Chopped boiled corn, bread crumbs, melted butter and salt. Boiled rice
seasoned with salt.


                                TURNIPS

Wash young turnip greens, and boil in plenty of water for about one
hour. Season with pepper and salt. Butter should be added, unless they
are to be eaten with vinegar.

Add a little sugar to the water in which turnips are to be boiled.


                             BOILED TURNIPS

Wash, peel off the thick skin, let stand one hour in cold water, put in
fresh water containing a little salt and boil till tender. Drain off the
water, mash, add butter size of an egg, and season with salt and pepper.


                            STUFFED TURNIPS

After boiling till tender, hollow out the center of each, mashing the
part taken out, adding butter, pepper and salt, a little milk, one
beaten egg, and enough bread crumbs to form a nice dressing. Pour into
the turnips, rub a bit of butter over them and brown in a hot oven.
Small turnips may be served individually, or large ones dished out by
the host.


                       VEGETABLE CHILI CON-CARNE

                       1 cupful kidney beans
                       2 dried red chili peppers
                       1 cupful stewed tomatoes
                       ½ cupful peanut oil
                       ½ cupful water
                       2 tablespoonfuls flour
                       1 small chopped onion
                       ½ teaspoonful salt
                       ½ cupful pecan meats

Soak beans over night, next morning drain, cover with cold water, boil
ten minutes, drain, cover and boil a second, and a third ten minutes,
adding a pinch of soda to the third water, and cook till tender. Remove
seeds from the peppers, soak the pods in warm water till soft, then
scrape the pods, saving the pulp and throwing away the skins. Put the
whole pecan meats in a frying pan with the oil, with flour smoothed in,
and cook and stir for five minutes. Then add the chili pulp, chopped
onion, tomatoes and salt, and cook slowly for two hours. Add water, if
necessary, to make the mixture like a thick sauce. Add beans just before
removing from fire. One teaspoonful of chili powder may be substituted
for the chili peppers, if desired. The tomatoes may be omitted if
desired.


                           MUSHROOM FORCEMEAT

                      2–3 cupful chopped mushrooms
                      ¼ cupful butter
                      1 cupful bread crumbs
                      2 eggs
                      a little salt
                      a bit of mace
                      1 tablespoonful olive oil
                      a dash of cayenne pepper
                      a dash of nutmeg
                      mushroom gravy

Peel and chop the mushrooms to make two-thirds of a cupful. Cook with
the butter, and cool. To the well beaten eggs add oil, bread crumbs and
seasoning, the mushroom mixture, and mushroom gravy if needed, to form
into small balls. Fry about five minutes and serve around a roast.


                                GRAVIES

To brown flour for gravy, put it in a pan when baking and brown it in
the oven. It may be kept in a jar ready for use.


                               MILK GRAVY

Use two tablespoonfuls of flour and one teaspoonful of butter for each
cupful of milk. Smooth the flour into part of the milk to make a paste.
Let part of the milk get to boiling point, dip out a little and stir in
with the cold paste, then stir the paste quickly into the hot milk. Add
butter, season with salt and remove from fire as soon as the mixture
thickens.




                         SAUCES, RELISHES, ETC.


                            CUCUMBER RELISH

Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced
onion, season with salt and mix carefully, fill the jars and pour over
boiling hot vinegar and seal at once. Keep in a dark cool place.


                              GREEN RELISH

                         ¼ of a head of cabbage
                         3 onions
                         2 stalks of celery
                         1 green pepper
                         ½ teaspoonful salt
                         vinegar to suit

Cut out the core of the cabbage, chop finely with the onions, celery and
pepper, add seasoning and stir in as much vinegar as desired.

Two tablespoonfuls butter and the same of flour is the usual quantity to
one cupful of liquid in thickening sauce.


                              HORSERADISH

Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked
Beans.


                        HORSERADISH TASTY RELISH

Mix fresh grated turnips with vinegar, salt and a dash of cayenne
pepper. Serve with Nut Roast and Baked Beans.


                             FRENCH MUSTARD

                         1 teaspoonful sugar
                         1 teaspoonful mustard
                         1 teaspoonful vinegar
                         ½ teaspoonful flour
                         1 egg

Add sugar to the beaten egg, stir in mustard and flour, and beat till
creamy, then add vinegar, put over the fire and stir until it thickens,
then remove.


                             TABLE MUSTARD

                       ¼ cupful mustard
                       vinegar
                       olive oil
                       1 teaspoonful onion juice
                       1 teaspoonful sugar
                       1 teaspoonful paprika

Add olive oil to mustard till creamy, add onion juice, sugar, paprika,
mix well, beat in vinegar to make a smooth paste, bottle, and serve cold
with roasts.


                               EGG SAUCE

                     yolks 3 hard boiled eggs
                     2 tablespoonfuls lemon juice
                     1 tablespoonful butter
                     1 tablespoonful milk or cream

Mash yolks, mix in butter till creamy, then lemon and milk. Serve with
vegetables.


                               MINT SAUCE

                    3 tablespoonfuls chopped mint
                    ⅓ cupful vinegar
                    2 tablespoonfuls powdered sugar

The leaves stripped from six stalks of mint are usually enough for three
tablespoonfuls chopped. Mix mint and sugar, adding gradually the
vinegar. Serve cold with roasts.


                              TOMATO SAUCE

                    3 tomatoes
                    1 small onion
                    ¼ cupful olive oil
                    1 teaspoonful butter
                    2 tablespoonfuls chopped parsley
                    pinch of salt
                    dash of red pepper
                    3 tablespoonfuls flour

Put tomatoes through colander, add the other ingredients and boil all
together a few minutes. Serve hot with vegetables.


                            WATERCRESS SAUCE

Chop watercress and onions, simmer in butter till tender, add a little
cream, cook a few moments, and serve cold with Nut Roast.


                                 OLIVES

When a bottle is opened and only part of them used, pour about two
tablespoonfuls of olive oil over the remaining olives to prevent their
becoming soft.

Keep olive oil in the dark to retain its flavor.


                                RADISHES

Wash, put in cold water, wipe dry, and keep in a cool place till time to
serve.


                           SALAD COMBINATIONS

Lima beans, olives and peppers, all cut finely, with French Dressing.

Chopped celery and mint.

Bananas and chopped peanuts with Mayonnaise. The mixture may be placed
in the banana peeling and prettily garnished.

Stoned cherries filled with peanuts, served with Mayonnaise.

Sliced oranges on lettuce with French Dressing.

Apples and celery with Mayonnaise.

Apples and nuts with French Dressing.

Chopped cabbage with slices of hard boiled eggs and Mayonnaise.

A salad may be very lightly sprinkled with very finely chopped green
peppers or pistachio nuts.

Chopped raisins, nuts and celery.

Cherries, oranges and bananas with French Dressing.

Watercress served with French Dressing.

Small cabbages may be cut and shaped into very artistic salad cups.

Halves of oranges and grape fruit skins make beautiful salad cups.

Red pepper pods cut in various shapes make a pretty salad garnish.

Always heat crackers to make them crisp when serving with salad.


                      BOILED SALAD DRESSING No. 1

                      ½ cupful sweet or sour cream
                      ¼ cupful vinegar
                      ¼ cupful melted butter
                      1 teaspoonful salt
                      1 teaspoonful flour
                      1 teaspoonful mustard
                      1 teaspoonful sugar

Smooth mustard in a little water, add flour, then salt, sugar and cream.
Add this mixture to the heated vinegar on the range, and stir till it
thickens, then remove from fire, add butter and stir till smooth. Serve
cold.

If milk is substituted for cream, use a teaspoonful more butter.


                      BOILED SALAD DRESSING No. 2

                        2 cupfuls milk
                        1 cupful vinegar
                        ½ cupful sugar
                        2 eggs
                        1½ tablespoonfuls flour
                        1½ tablespoonfuls butter
                        1½ teaspoonfuls mustard
                        1 teaspoonful salt

Smooth flour in half of milk, putting other half to heat, after which
stir butter, flour and milk together. Add the other ingredients,
stirring constantly till thickened. May be kept in a cold place for
months.


                       SOUR CREAM SALAD DRESSING

                        ½ cupful sour cream
                        yolk 1 hard boiled egg
                        pinch of salt
                        1 tablespoonful vinegar
                        1 teaspoonful sugar
                        dash of pepper

Cream the yolk, add sour cream, and beat in sugar, salt and pepper.


                         FRENCH DRESSING No. 1

                      4 tablespoonfuls lemon juice
                      ½ teaspoonful salt
                      dash of cayenne pepper

Mix and serve cold.


                         FRENCH DRESSING No. 2

                       4 tablespoonfuls olive oil
                       2 tablespoonfuls vinegar
                       ¾ teaspoonful salt
                       ¼ teaspoonful pepper

Mix thoroughly.


                          MAYONNAISE DRESSING

                      yolks 2 eggs
                      1½ cupfuls olive oil
                      2 tablespoonfuls lemon juice
                      vinegar
                      1 teaspoonful salt
                      1 teaspoonful mustard
                      1 teaspoonful powdered sugar
                      dash of cayenne pepper

Mix thoroughly, salt, mustard, sugar, pepper, then add yolks, mix well
and add one-half teaspoonful vinegar. To this add one and one-half
cupfuls oil, gradually, a few drops at a time, stirring constantly. Have
ready two tablespoonfuls each, oil and vinegar, and as the mixture
thickens, add this oil and vinegar alternately, stirring constantly.

Always use a very cold dish in mixing Mayonnaise.

One-third cupful of cream stiffly beaten is good added to the Mayonnaise
just before serving.

A pleasing change is made by using equal parts of Mayonnaise and Boiled
Dressing.


                       WHITE MAYONNAISE DRESSING

In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice
for vinegar, and whites for yolks.


                           CHEESE SALAD No. 1

Press grated cheese into small balls, and roll in chopped nuts.

Cut celery in very fine long strips, arrange like a bird nest, and plate
two cheese balls within. Serve with French Dressing.

Instead of celery, cabbage stalk may be cut in very fine long strips,
sprinkled with celery seed.


                           CHEESE SALAD No. 2

                        2 cupfuls whipped cream
                        ¼ cupful grated cheese
                        1 tablespoonful gelatin
                        ¼ teaspoonful salt
                        dash cayenne pepper
                        dash dry mustard

Dissolve gelatin in the least possible warm water, not hot water. When
cool, stir in with the other ingredients, mixing very thoroughly. Put in
tiny moulds and set on ice. Serve with French Dressing.


                        CREAM CHEESE SALAD No. 1

Smooth cream cheese and chili sauce together, shape into small balls,
and serve on lettuce.


                        CREAM CHEESE SALAD No. 2

                          1 cream cheese
                          1 cupful ripe olives
                          milk
                          1 head lettuce
                          ½ cupful nuts

Remove stones from and cut olives in small pieces. Smooth cheese to
paste by adding a little milk or cream, and shape into small balls. Mix
nuts and olives and place among lettuce leaves in center of plates. Put
cheese balls around these centers, and serve with French Dressing.


                          COTTAGE CHEESE SALAD

Press cottage cheese into any preferred shape, surround with leaves or
flowers, and cover with a dressing of two-thirds Mayonnaise and
one-third whipped cream.


                          COOKED CABBAGE SALAD

                         ½ cupful sugar
                         ½ cupful vinegar
                         ½ cupful cream
                         ½ cupful butter
                         1 teaspoonful mustard
                         ½ teaspoonful salt
                         2 eggs
                         1 small cabbage

To the beaten eggs add creamed butter and sugar, vinegar, mustard and
salt. Mix thoroughly, add cream and let come to a boil, then stir in the
finely chopped cabbage, boil about two minutes, and serve hot.

Milk may be substituted for cream by adding a little more butter.


                      EGG SALAD IN POND LILY STYLE

One hard boiled egg for each plate. Remove the shell while hot, commence
at the small end and cut nearly to the other end to form six petals.
Remove yolks, and set whites in a dish for the ends to curl up. Mash the
yolks, adding a little dressing and shape into small mounds in the
centers of whites. Serve each egg on the stem of a large nasturtium leaf
with Boiled Salad Dressing No. 1, on one side.

For a pretty suggestion of water, serve on an inexpensive small round
mirror.




                              FRUIT SALADS


                           APPLE SALAD No. 1

Peel and slice apples, pour over them at once a little lemon juice, to
prevent discoloration. Add plenty of whole nut meats and serve with
Mayonnaise Dressing.


                           APPLE SALAD No. 2

Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve
with French Dressing.


                              CHERRY SALAD

Stone a sufficient number of cherries, insert a peanut in each, arrange
on lettuce, and serve with Mayonnaise Dressing.


                              FRUIT SALAD

Oranges may be used alone, with nuts, or with apples, nuts and
pineapple. Serve with Mayonnaise Dressing.


                               NUT SALAD

                             mushrooms
                             nuts
                             stuffed olives
                             celery

Cut in small pieces, place on lettuce leaves and cover with Mayonnaise
Dressing.


                          NUT AND APPLE SALAD

Combine sliced apples, nuts and a few chopped figs. Serve in shells made
of halves of orange skins, and put whipped cream on top.


                           POTATO SALAD No. 1

Boil potatoes in their skins. When cooked, pour off the water and let
them remain a few minutes in the kettle to prevent their becoming soggy
or sticky. Chop one-half an onion and mix in with potatoes, with some
chopped parsley. Serve with French Dressing.


                           POTATO SALAD No. 2

Slice a dish of cold potatoes. Chop some celery, parsley and an onion,
mix well, sprinkle with celery salt, add one-half of sliced hard boiled
egg to each plate, and serve with French Dressing.

A little chopped cabbage is an agreeable addition for a change in Potato
Salad.


                              PRUNE SALAD

Soak dried prunes all night in cold water, or leave a few moments in hot
water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf,
sprinkle with chopped nuts, and serve with a dressing of equal parts
whipped cream and Mayonnaise Dressing.


                           TOMATO SALAD NO. 1

                   6 tomatoes
                   ½ cream cheese
                   1 dessertspoonful sherry wine
                   pinch of salt
                   1 dessertspoonful chopped parsley
                   1 dessertspoonful chopped pepper
                   ½ teaspoonful chopped onion

Peel tomatoes and remove a portion of the center, sprinkle with salt and
chill on ice. Smooth the cheese to a paste, adding the other
ingredients, and fill in the tomato centers. Put a bit of Mayonnaise
Dressing on top, setting each tomato on a lettuce leaf with any
preferred garnishing.

Tomatoes may be stuffed with asparagus tips.


                           TOMATO SALAD No. 2

Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise
Dressing, and scatter over that a few nut meats.


                           TOMATO JELLY SALAD

Harden the jelly in a large flat dish, and cut out any desired shapes
and place on lettuce leaves. Mix one-half cupful each stoned chopped
olives and chopped cucumber pickle, with a little Mayonnaise Dressing.


                         VEGETABLE SALAD No. 1

Keep onions, lettuce and young mustard in cold water an hour or two,
chop and serve with French Dressing and sliced hard boiled eggs.


                         VEGETABLE SALAD No. 2

String beans, peas, lima beans, sliced tomatoes, cucumbers and onions
arranged on a lettuce leaf and served with French Dressing is a favorite
salad.

Any one, or two or three ingredients may be omitted.




                                FRITTERS


                             CORN FRITTERS

                      1⅓ cupfuls flour
                      2–3 cupful milk
                      1 cupful corn
                      3 teaspoonfuls baking powder
                      ¼ teaspoonful salt
                      1 egg

To the well beaten egg, add milk, part of the flour and salt, mix the
baking powder with remainder of flour, and add alternately corn and
flour. Dip with a teaspoon and drop in deep cooking oil to fry.

About two and one-half ears of sweet boiled corn will make one cupful
after kernels are cut off.

This recipe makes sixteen fritters.

Serve with syrup.


                             APPLE FRITTERS

Substitute two medium size tart apples finely sliced, for the corn in
Corn Fritters.


                            BANANA FRITTERS

Substitute two medium size bananas cut in very small pieces, and one
tablespoonful lemon juice, for the corn in Corn Fritters.




                                  PIES


When a pie is ready to bake, pour cold water over it, drain quickly and
place immediately in hot oven.

If a lower crust is wet with the beaten white of an egg before filling
with soft mixtures, it will prevent filling from soaking in.

Do not take hot pies suddenly to a cold room, as the sudden change makes
them “heavy.” And do not leave them on a hot stove after being baked.

Grease pie plates with butter. It helps make a flaky crust.

A strip of clean muslin about two inches wide, wrung from cold water and
pinned around the edge of juicy pies, will keep juice in and keep edge
from burning.

Another plan is to insert a small funnel of white paper, small end down,
in the center of the upper crust, for the escape of steam.

Sprinkle a little flour over a lower crust before filling in juicy pies.

A very good way to prevent juice running out, is to put the sugar in the
lower crust before filling in the fruit.

See that under crusts around outer edge are loose from pie plates before
baking.

Under crusts to be baked a day before using, are made even by baking one
crust between two pie plates of the same size.


                             CINNAMON ROLLS

Whenever pie crust dough is left, cut in narrow strips, spread with
softened butter, sprinkle with sugar and cinnamon, roll and bake like a
jelly roll.


                               SHORTCAKE

Use directions for Baking Powder Biscuit. Cut open the biscuits, butter
well, and spread with whatever fruit is in season. Place the upper half
of the biscuit over the under piece with its crust down, that is, on the
fruit, spreading another layer of the sugared fruit on the top, with
whipped cream above this top layer, if desired.

Berries, pineapple, oranges, etc., etc., are all nice in shortcakes.


                            PIE CRUST No. 1

                        1 cupful flour
                        ½ cupful butter
                        salt
                        ¼ cupful very cold water
                        a pinch of baking powder

Sift the flour and baking powder together, add the salt and the softened
(not warm) butter, then the water. Turn onto a floured moulding board,
sift a little flour over and turn over till right to roll out. This
makes just two pie crusts, or a lower crust for one pie, and four small
biscuits.


                            PIE CRUST No. 2

                        4 cupfuls flour
                        2 cupfuls butter
                        ¼ cupful very cold water
                        pinch of salt

Mix salt in flour and add one-half softened (not warm) butter and enough
very cold water to form a stiff dough. Turn this on the floured moulding
board, sprinkle with flour, spread with some of the butter, fold over,
roll out, spread on more butter, fold over, roll out, spread for the
third time, fold and roll and fit on pie plates. Will make four pies.


                          SOUR MILK PIE CRUST

                           1 cupful flour
                           ¼ cupful sour milk
                           pinch of salt
                           ½ cupful butter
                           ⅛ teaspoonful soda

Mix the softened butter with part of flour, add milk with soda dissolved
in it, salt, and remainder of flour. Turn on the floured moulding board
in a soft dough, roll, and fit on the pie plate.


                               APPLE PIE

Have ready, apples peeled and cut in thin slices, or apples that have
been cooked like Apple Sauce. Line a pie plate with crust.

A little chopped fresh lemon peel sprinkled over the fruit is a tasty
addition. Or powdered lemon peel flavoring is fine.

A teaspoonful of strong cold tea added to the apple sauce filling is
nice.


                            FRIED APPLE PIE

Roll out Baking Powder Biscuit dough to about one-quarter inch in
thickness, and cut in circles about five inches in diameter. A tin can
cover that size is a good cutter. Fill the center of half this round
piece with about one tablespoonful Apple Sauce. Moisten the edge of
dough with cold water, folding the empty half over the sauce, pressing
the two edges tightly together making a pie shaped like a half circle.
Fry like doughnuts in hot cooking oil. Drain them on clean brown paper.
Eaten hot or cold, with cheese if desired.


                              APRICOT PIE

                        1 cupful mashed apricots
                        ½ cupful sugar
                        2 eggs
                        1½ tablespoonfuls flour
                        pinch of cream of tartar

Soak apricots in cold water over night, or scald. Cook till tender. To
the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust
already baked and bake. Add cream of tartar to whites, beat stiffly, add
two extra tablespoonfuls sugar, spread over pie, and return to oven to
brown slightly.


                              CUSTARD PIE

Spread crust on the plate the day before filling, and keep in cold
place. This applies only when no baking powder is used, as baking powder
works as soon as it is dampened.


                          CUSTARD PIE FILLING

                     2 cupfuls milk
                     2 eggs
                     ¼ cupful sugar
                     1 tablespoonful melted butter
                     pinch of salt
                     a little nutmeg

Stir in the well beaten eggs to sugar, milk and salt, add butter, pour
into pie crust, grate a little nutmeg over it, and bake in a moderate
oven.

Heat the milk before mixing Custard Pie Filling.


                          COCOANUT PIE FILLING

Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut,
and sprinkle more over the top in place of nutmeg. A little vanilla
flavoring may be added.


                             CRUSTLESS PIE

                        1 quart milk
                        3 eggs
                        pinch of salt
                        ¼ cupful sugar
                        ¼ cupful flour
                        ½ teaspoonful flavoring

To the well beaten eggs, add the other ingredients, pour into a buttered
pie plate and bake.


                            DATE PIE FILLING

                        1 lb. dates
                        1 cupful thick cream
                        yolks of 3 eggs
                        2 tablespoonfuls butter
                        1 teaspoonful cinnamon
                        ½ teaspoonful cloves

Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and
stew until soft enough to put through colander. Mix well and add all the
other ingredients. Mix thoroughly and bake brown in one crust. Cover
with the following meringue and return to oven to brown.


                                MERINGUE

To the stiffly beaten whites of two eggs, add three tablespoonfuls of
granulated sugar (not powdered). Flavor with a few drops of flavoring,
if desired.

In making Meringue one tablespoonful very cold water may be substituted
for one egg. Beat the water in with the white of egg.


                            LEMON PIE No. 1

                    1 cupful water
                    1 cupful sugar
                    yolks 2 eggs
                    3 tablespoonfuls flour
                    a pinch of salt
                    juice and grated rind of 1 lemon

Make crust as per directions given, and bake.

Beat yolks, smooth in flour, add water, sugar, salt and lemon, cook in
double boiler till the mixture thickens, pour in baked crust. Beat the
whites very stiffly, add 1 tablespoonful sugar, spread over pie and put
in oven to brown slightly.


                            LEMON PIE No. 2

                    1 cupful sugar
                    1 cupful milk
                    2 eggs
                    3 tablespoonfuls flour
                    juice and grated rind of 1 lemon

Beat sugar and yolks together, add flour and milk and continue beating.
Beat the whites stiffly and stir lightly into the mixture.

Make crust as per directions previously given. This filling may be
poured into a baked crust as per Lemon Pie No. 1, or filling and crust
baked together.


                            LEMON PIE No. 3

                         1 cupful sugar
                         3 eggs
                         4 tablespoonfuls water
                         juice of 1 lemon

Beat yolks, add sugar, water and lemon and cook till thickened, in
double boiler. Remove from stove and beat in stiffly beaten whites. Pour
into crust and bake.

Add one crushed banana put through a colander to a lemon pie filling, if
desired.


                               MINCE PIE

                      ¾ cupful chopped nuts
                      1 cupful tart chopped apples
                      ¼ cupful raisins
                      ¼ cupful fruit juices
                      ½ cupful sugar
                      1 tablespoonful vinegar
                      1 tablespoonful currants
                      2 tablespoonfuls butter
                      ½ teaspoonful cinnamon
                      ½ teaspoonful salt
                      a pinch of cloves and mace

Mix all together very thoroughly, adding more sugar or vinegar to suit
taste. Bake in two crusts. Makes one pie.


                           PUMPKINS AND PIES

Pumpkin may be grated raw and used as when cooked, making less work to
prepare.

Grating, now-a-days, usually means running through the food chopper.

A pumpkin may be baked by cutting it in two, removing seeds, scooping it
from the shell with a mixing spoon and crushing through a colander.

In selecting a pumpkin, choose a glossy one that is flat on both ends.

Chopped pecan and English walnuts sprinkled over a pumpkin pie just
before putting it in the oven, give an agreeable flavor.

Shredded cocoanut sprinkled over a pumpkin pie just as it goes in the
oven, is nice.


                           PUMPKIN PIE No. 1

                         1¼ cupfuls pumpkin
                         1 cupful milk
                         ½ cupful sugar
                         ½ teaspoonful salt
                         ½ teaspoonful cinnamon
                         1 egg

Prepare the pumpkin by washing, cutting in pieces, paring and steaming
till soft. Rub through a colander or sieve. To the required amount add
the beaten egg and other ingredients, mixing thoroughly. Pour into a
crust with a high rim.

This recipe may be varied by using squash instead of pumpkin, and the
required amount of sweetening used being half sugar and half molasses.


                           PUMPKIN PIE No. 2

Prepare the filling as per Pumpkin Pie No. 1. Butter the pie tins, just
cover the bottom with corn meal. Pour in the filling, and bake.

PRUNE PIE

May be made by substituting prunes for apricots in Apricot Pie recipe.


                           RHUBARB PIE No. 1

                            2 pints rhubarb
                            1 pint sugar
                            1 cupful water
                            juice of 1 lemon

Peel and cut rhubarb into half inch lengths, add other ingredients and
stew until tender. Bake between two crusts. Serve with whipped cream, if
desired.


                           RHUBARB PIE No. 2

Peel and cut rhubarb into half inch lengths and place on lower crust.
Mix one cupful sugar very thoroughly with one tablespoonful corn starch
and put over rhubarb. Moisten the edge of lower crust with cold water,
put on the upper crust and press edges firmly together. Bake about
thirty minutes.


                               SQUASH PIE

                        2 cupfuls Hubbard squash
                        3 cupfuls milk
                        1 cupful sugar
                        4 eggs
                        pinch of salt
                        1 tablespoonful butter
                        1 tablespoonful brandy
                        ½ teaspoonful ginger
                        ½ teaspoonful cinnamon
                        ½ grated nutmeg

Beat eggs and mix thoroughly with other ingredients, the butter being
first softened and squash run through colander. Pour in crust and bake.

If crust is spread on the plate a day before and kept in a cool place,
it will be nicer than when freshly made. But dough will not keep fresh
when mixed with baking powder.


                            SWEET POTATO PIE

                     1 cupful mashed sweet potatoes
                     ½ cupful sugar
                     1 cupful milk
                     1 egg
                     ½ teaspoonful salt
                     ½ teaspoonful nutmeg
                     ½ teaspoonful ginger

Mix the beaten egg with the other ingredients and bake about thirty
minutes in one crust, adding Meringue.




                                PUDDINGS


                            APPLE DUMPLINGS

Cut into about eight pieces each, ten or twelve pared and cored, rather
tart, medium sized apples. Put into a kettle with water enough to about
half cover them. Add one cupful sugar. Have this apple sauce started
boiling when the dumplings are added. For the dumplings—

                          ½ cupful sour milk
                          ½ teaspoonful soda
                          ½ teaspoonful salt
                          ½ teaspoonful sugar
                          butter size ½ egg
                          flour

Stir the soda dissolved in little water, into the milk, add salt, sugar,
a little flour, part of the softened butter, more flour and butter, and
flour till no more can be stirred in.

Drop from a dessert spoon dipped each time in cold water, on top of the
boiling apple sauce. This makes eight dumplings, not too thick, the size
of a biscuit.


                               THE SAUCE

Use Pudding Sauce No. 1 and substitute a little ground cinnamon for
lemon flavoring.

Place a clean piece of white cotton cloth over the kettle after putting
dumplings in, fit the cover on closely and your dumplings will not
“fall.”


                        BAKING POWDER DUMPLINGS

                      ½ cupful milk
                      2 teaspoonfuls baking powder
                      ½ teaspoonful salt
                      ½ teaspoonful sugar
                      butter, size of egg
                      flour

Mix part of the milk with a little flour, salt, sugar, add softened
butter, then more flour with the baking powder sifted in. Mix to right
consistency to make a soft dough, roll lightly, cut with a small biscuit
cutter and drop over apple sauce as in directions for Apple Dumplings.

Peach sauce may be substituted for apple sauce in Apple Dumplings, and
Pudding Sauce No. 2 used.


                             SOUP DUMPLINGS

                      2 cupfuls flour
                      1¾ cupfuls boiling water
                      3 teaspoonfuls baking powder
                      ½ teaspoonful salt

Put flour, baking powder and salt in the sifter, sift into a mixing
bowl. Stir rapidly while adding the water. Turn on to moulding board,
roll, and cut like biscuits. Drop into hot soups and boil till done.


                             BREAD PUDDING

                     2 cupfuls bread crumbs
                     2 cupfuls milk
                     1 cupful molasses
                     2 cupfuls graham flour
                     1 cupful chopped raisins
                     ½ cupful sugar
                     ½ teaspoonful salt
                     ½ teaspoonful cinnamon
                     ½ teaspoonful lemon flavoring
                     1 teaspoonful soda
                     2 eggs

Soak crumbs about thirty minutes in milk, add molasses, soda dissolved
in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the
flour with the raisins well stirred in. Steam two and one-half hours.

One-fourth cupful chopped candied orange peel may be substituted for
lemon flavoring.

One-half cupful chopped nut meats may be added if desired.


                             PLAIN CUSTARD

                      2 cupfuls milk
                      1 egg
                      ¼ teaspoonful butter
                      pinch of salt
                      1 tablespoonful corn starch
                      2 tablespoonfuls sugar
                      1 teaspoonful flavoring

Smooth the corn starch on part of the milk, adding to remainder of the
milk that has been heated to boiling point. Add the beaten egg, sugar,
salt, butter and flavoring.

Stir constantly till it thickens.

Cooks easily in a double boiler.

If boiled custard “separates,” it is cooked too much. To overcome this,
beat with an egg beater till smooth.

When no corn starch is used in custard, use one egg instead of the
tablespoonful of corn starch.


                             ORANGE CUSTARD

                    2 cupfuls milk
                    1 cupful sugar
                    4 eggs
                    2 teaspoonfuls corn starch
                    2 tablespoonfuls powdered sugar
                    sliced sugared oranges

Smooth the corn starch in a little cold milk, adding it to the two
cupfuls of milk and the sugar when milk has reached boiling point. Stir
constantly, add the well beaten yolks and let thicken. Remove at once
from the fire and when cold, pour over the dish of oranges. Beat very
stiffly the whites with the powdered sugar, and drop from a tablespoon
into a shallow pan of boiling water. Cook about one minute, turn
carefully over and cook the other side. Place over custard and serve
very cold.

Peaches may be substituted for the oranges.


                             CARROT PUDDING

                      1 cupful grated carrots
                      1 cupful grated raw potatoes
                      1 cupful sugar
                      1½ cupfuls bread crumbs
                      ½ cupful raisins
                      ½ cupful currants
                      ½ cupful butter
                      ½ teaspoonful cinnamon
                      ½ teaspoonful cloves
                      ½ teaspoonful nutmeg
                      1 teaspoonful soda
                      ½ teaspoonful salt

Dissolve soda in a little hot water and stir in the potatoes. Then mix
in all the other ingredients, pour into a pudding mould and steam three
hours. Serve with sauce.

By doubling the quantity of fruit, and steaming six hours, a fine rich
pudding results. It may be steamed three hours at a time on different
days.


                            COTTAGE PUDDING

                    1 cupful sugar
                    ½ cupful milk
                    1½ cupfuls flour
                    2 eggs
                    2 teaspoonfuls baking powder
                    butter size of egg
                    ½ teaspoonful vanilla flavoring

Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and
baking powder sifted together. Bake and serve with Pudding Sauce No. 1.


                              FIG PUDDING

                      1½ cupfuls bread crumbs
                      1 cupful chopped figs
                      ½ cupful chopped nuts
                      ½ cupful sugar
                      ½ cupful peanut or olive oil
                      ½ cupful milk
                      1 egg
                      ¼ teaspoonful salt
                      ½ teaspoonful cinnamon
                      ¾ teaspoonful baking powder

Pour the milk over the bread crumbs in a mixing bowl, add the beaten
egg, then the sugar with baking powder stirred in, figs, nuts, oil, salt
and cinnamon, stirring well together. Steam three hours. This fills one
ordinary steamed pudding dish.

Use dates instead of figs, if preferred, and serve with Pudding Sauce
No. 1 or No. 2.

In steaming puddings, breads, etc., when necessary to add water, be sure
you add boiling water.


                            FLOATING ISLAND

                      2 cupfuls milk
                      2 eggs
                      4 tablespoonfuls sugar
                      1 tablespoonful corn starch

Place milk in double boiler and when at boiling point, add well beaten
yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into
a little cold milk. Continue stirring till mixture thickens, remove from
fire and pour into a dish. Beat the whites very stiff, add the fourth
tablespoonful of sugar, and drop like little islands over the top of the
custard, putting in the oven a few moments to brown.

One-half cupful chopped nuts may be sprinkled over the islands for a
change.


                           STEAMED FRUIT ROLL

Roll biscuit dough as in making biscuits, spread with jam or marmalade,
roll tightly like jelly roll and steam on a pie plate for about thirty
minutes. Place in the oven about ten minutes. Serve with sauce.


                             GINGER PUDDING

                         ¼ lb. ginger snaps
                         ½ cupful raisins
                         milk
                         2 eggs
                         1 teaspoonful butter
                         2 tablespoonfuls sugar
                         pinch of baking powder

Break the snaps in small pieces and soak in enough milk to just cover
them. Mix baking powder and sugar, and stir into beaten eggs, add
butter, raisins, mix all together and bake. Serve with sauce.


                          BAKED INDIAN PUDDING

                       ½ cupful molasses
                       1 pint cold milk
                       ½ teaspoonful salt
                       ½ cupful yellow corn meal
                       1 quart boiling milk

Stir the meal, then salt, into the boiling milk, and when nearly cold,
add molasses and cold milk; bake slowly for three hours. Serve hot or
cold with sweetened cream.


                             POTATO PUDDING

                     ¾ cupful sugar
                     ½ cupful chopped nuts
                     ¾ cupful potatoes
                     1 tablespoonful melted butter
                     1 tablespoonful lemon juice
                     4 eggs

To the stiffly beaten whites add sugar, lemon and beaten yolks, and the
other ingredients. Mix thoroughly. Steam two hours. Serve with hard
sauce.


                            TAPIOCA PUDDING

                        ⅓ cupful tapioca
                        4 cupfuls scalded milk
                        1 cupful milk
                        ¼ cupful corn meal
                        ¾ cupful molasses
                        3 tablespoonfuls butter
                        1½ teaspoonfuls salt

Soak tapioca two or three hours in water to cover it. Pour the scalded
milk over corn meal, add molasses, softened butter and salt. Cook this
mixture about twenty minutes in double boiler, drain water from tapioca,
stir tapioca into the cooked mixture and pour into a buttered baking
dish. Then pour the cold milk over this, being careful not to stir. Bake
about one and one-half hours in a slow oven. Serve with sugar and cream.




                             VARIOUS SAUCES


                           BRANDY SAUCE No. 1

                        ¼ cupful butter
                        1 cupful sugar
                        ½ cupful milk
                        2 tablespoonfuls brandy
                        2 eggs

Cream butter and sugar, beat constantly and add gradually the brandy,
beaten yolks, and milk. Cook in a double boiler till thickened, then
stir in the stiffly beaten whites.


                           BRANDY SAUCE No. 2

                         ½ cupful butter
                         1 cupful sugar
                         ⅓ cupful hot water
                         1 tablespoonful brandy
                         1 egg

Cream sugar and butter, add beaten yolk, beating constantly while adding
very gradually the hot water. Then add brandy and then the stiffly
beaten whites.


                           BRANDY SAUCE No. 3

                          1 cupful sugar
                          ¼ cupful hot milk
                          whites of 2 eggs
                          1 teaspoonful brandy

To the stiffly beaten whites, add gradually the sugar, then milk,
beating well at same time. Flavor and mix ingredients in a dish set in
another dish of hot, not boiling water.

One-half teaspoonful of any preferred flavoring may be substituted for
brandy.


                              CREAM SAUCE

                        1 cupful cream
                        ⅓ cupful sugar
                        ½ teaspoonful flavoring
                        pinch of salt

To the stiffly beaten cream add sugar, salt and flavoring.


                               EASY SAUCE

                         ⅓ cupful butter
                         1 cupful sugar
                         3 tablespoonfuls wine
                         3 eggs

Cream butter and sugar, add beaten yolks, and flavor. Then beat in the
stiffly beaten whites. One-half teaspoonful flavoring may be substituted
for wine.


                            HARD SAUCE No. 1

                      ½ cupful butter
                      1 cupful powdered sugar
                      3 tablespoonfuls cream
                      2 tablespoonfuls sherry wine

Cream butter and sugar, adding slowly, beating constantly, the cream,
till the mixture is light. Add wine or one-half teaspoonful any
preferred flavoring.


                            HARD SAUCE No. 2

                        ½ cupful butter
                        1 cupful sugar
                        white of 1 egg
                        ½ cupful whipped cream
                        ½ teaspoonful flavoring

To the creamed butter and sugar add the stiffly beaten white and cream
alternately. Flavor.


                               HOT SAUCE

                     1 tablespoonful melted butter
                     1 tablespoonful flour
                     1 cupful tart fruit juice
                     sugar to taste

Smooth butter and flour and add juice and sugar. Cook till thickened.


                          PUDDING SAUCE No. 1

                    1½ cupfuls water
                    ½ cupful sugar
                    butter size of walnut
                    2 tablespoonfuls flour
                    ½ tablespoonful lemon flavoring

Measure the water into a small stew pan, smoothing the flour into a
little of it in a cup. Boil the water in stew pan; when it starts
boiling, dip some into the cup with the moistened flour, stirring
rapidly. Pour from the cup into the pan, adding sugar and butter,
stirring constantly till thick enough; then remove from fire, add
flavoring and serve hot.


                          PUDDING SAUCE No. 2

                       ½ cupful sugar
                       1 egg
                       3 tablespoonfuls hot milk
                       ½ teaspoonful flavoring

Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.




                               ABOUT MILK


                              TO TEST MILK

Put a bright steel knitting needle in the milk and if on withdrawing it,
the milk runs off slowly, it is pure; if it runs quickly, the milk has
been diluted with water.

Milk absorbs all strong odors, and should never be placed near them.

A pinch of soda added to a quart of milk before putting it on to boil,
will prevent curdling.

When milk boils over, sprinkle salt on it to prevent the smell.

Usually when milk or foodstuffs burn on the kettle, if it is instantly
set in a dish of cold water, the contents of the kettle may be removed
without tasting burned.

When you wish to scald or boil milk, rinse the dish with cold water,
pour the milk in immediately and it will not stick to the dish.

Sour milk is best when it sours quickly. If it is too thick, beat until
light with an egg beater.




                        CREAM AND WHIPPED CREAM


                            EMERGENCY CREAM

                       ½ cupful cold milk
                       1 cupful hot milk
                       whites of 2 eggs
                       1 tablespoonful butter
                       1 tablespoonful sugar
                       1 teaspoonful corn starch

To the stiffly beaten whites add sugar and corn starch, beat constantly
and add gradually the cold milk. Heat a cupful of milk to boiling point,
melting the butter in it, beating in the first mixture. When thickened
like cream, remove from fire, strain, and set on ice.

This will not “whip” but is for use in place of plain cream on fruits,
puddings, etc.


                             WHIPPED CREAM

Scald cream and set on ice till very cold, before whipping.

When cream will not whip, add white of an egg.

Dissolve a little gelatine in two teaspoonfuls of water and whip in with
cream to prevent whipped cream becoming watery, after standing some
time.

Always have cream as cold as possible, before whipping.


                             DELICATE CREAM

                        1 grated apple
                        white of 1 egg
                        ⅓ cupful sugar
                        ½ teaspoonful flavoring

Add apple and sugar to the stiffly beaten white, and flavor.

Use as a change from whipped cream on desserts.




                                DESSERTS


                               APPLE SNOW

                  2 cupfuls stewed apples
                  1 cupful sugar
                  whites of 3 eggs
                  ¼ cupful chopped candied lemon peel
                  ¼ cupful chopped raisins

Mix the stiffly beaten whites with the other ingredients, and serve with
fresh sponge or white cake.


                              BANANA WHIP

                    6 bananas
                    whites of 2 eggs
                    ¼ cupful sugar
                    ½ teaspoonful vanilla flavoring

Crush bananas through a colander, beat in sugar, add flavoring, and stir
in very lightly the stiffly beaten whites.

Turn into six sherbet glasses, place a bit of pineapple or other fruit
on top with a spoonful of whipped cream. Serve very cold.


                           BANANA CREAM No. 1

                    6 bananas
                    1 cupful milk
                    ½ cupful sugar
                    1 dessertspoonful corn starch
                    1 teaspoonful vanilla flavoring
                    1 egg

Slice bananas very thin and sprinkle with half the sugar. Put one-half
the milk in double boiler and when at boiling point, add beaten yolk,
one-half the sugar, and corn starch smoothed in remaining one-half of
milk, stirring as it boils about a minute. Add well beaten white,
flavor, and remove from fire. Do not pour over fruit till cream is cold.

Other fruits may be substituted for bananas.


                           BANANA CREAM No. 2

                    6 bananas
                    3 eggs
                    milk
                    2 tablespoonfuls butter
                    3 tablespoonfuls sugar
                    1 teaspoonful vanilla flavoring

Peel the bananas, mash, add enough milk to make a creamy mixture. Cream
butter and sugar, add well beaten yolks, bananas, and stiffly beaten
whites. Flavor, pour into moulds and bake about thirty minutes.


                             CRANBERRY WHIP

                        1 cupful cranberry sauce
                        white of 1 egg
                        ¼ cupful sugar
                        ¼ cupful chopped nuts

To the stiffly beaten white, beat in the sugar and sauce alternately,
beating till very fluffy, then adding nuts.


                              FANCY CREAM

                    1 cupful milk
                    ½ cupful chopped marshmallows
                    ½ cupful chopped dates
                    ½ cupful chopped nuts
                    1 dessertspoonful gelatine
                    ¼ cupful sugar
                    ½ teaspoonful vanilla flavoring

Heat the milk in double boiler, dissolve gelatine in it. Stir in
marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from
fire, flavor, pour in mould or into small dishes and set on ice to cool.

May be served with whipped cream, jelly or any preferred addition.


                        MARSHMALLOW CREAM No. 1

                     1 cupful cream
                     ¾ cupful chopped marshmallows
                     1 cupful grated nuts
                     ½ teaspoonful flavoring

Cut marshmallows in small pieces with scissors. To the stiffly whipped
cream add flavoring and pour over marshmallows in six sherbet glasses.
Sprinkle nuts over top, and serve very cold.


                        MARSHMALLOW CREAM No. 2

               1 cupful milk
               ½ teaspoonful flavoring
               ¾ cupful marshmallows, cut in small pieces

Heat the marshmallows in milk till melted to a cream. Add flavoring and
serve cold in any preferred style.


                            MARSHMALLOW CUPS

Fill sherbet cups with a layer of chopped marshmallows, walnuts, and
pineapple. Place on top whipped cream and a couple of small pieces of
preserved ginger.


                              ORANGE CREAM

                     6 oranges
                     ¼ cupful sugar
                     ¼ cupful butter
                     1 dessertspoonful corn starch
                     3 eggs

Wash and cut oranges in half, remove juice with a lemon reamer, saving
the skins. Smooth corn starch into the beaten yolks, add juice and cook
with butter and sugar, in double boiler, till the mixture thickens. Then
stir in very lightly the stiffly beaten whites and remove at once from
fire. Cut the orange skins in scallops, with scissors, around the top,
the inside scraped dry and brushed with melted butter, with sugar
sprinkled over it. Pour each skin half full of cream and set in the oven
for a few minutes to become firm.


                               PRUNE WHIP

                            1 cupful prunes
                            whites of 3 eggs

Stew prunes, put through colander, add stiffly beaten whites, bake in a
buttered dish fifteen or twenty minutes. Serve cold with whipped cream.


                             SPANISH CREAM

                        ¼ box gelatine
                        2 cupfuls milk
                        1 cupful sugar
                        2 eggs
                        ½ teaspoonful flavoring

Dissolve gelatine in enough cold water to soften it, add it to milk at
boiling point, stirring constantly. Then add well beaten yolks and
sugar. Remove from fire and add well beaten whites and flavoring. Serve
cold with whipped cream or any preferred sauce.

Cook in double boiler.




                                 FRUITS


                           BAKED APPLES No. 1

                         2 quarts sliced apples
                         ½ cupful sugar
                         ¼ teaspoonful soda
                         ⅛ teaspoonful cloves
                         ⅛ teaspoonful cinnamon

Peel and slice apples that are rather tart, and put the two quarts in an
earthen baking dish, stone jar or bean pot; mix all the other
ingredients thoroughly, adding a little at a time to the apples in the
dish, shaking the dish frequently to mix the contents. Bake slowly for
five or six hours.


                           BAKED APPLES No. 2

Wash and core apples, fill the centers with preserves or marmalade,
sprinkle with sugar, and bake. Serve cold with whipped cream, or with
plain cream with a little flavoring to suit the apple filling.

Baked apples are good filled with raisins, dates and figs.


                              BAKED PRUNES

Soak dried prunes in cold water all night. Next morning (when baking
bread is a good time), put them in an earthen baking dish or bean pot,
cover with water, add sugar to taste, and let bake several hours.


                              APPLE SAUCE

Peel and cut in small slices as many tart apples as required. Just cover
with cold water and when it boils, add sugar to suit the taste, and boil
till sufficiently tender.

A few chopped dates may be added.

Or some finely chopped fresh lemon peel.

Or a little cinnamon.

Serving apple sauce with whipped cream and a few chopped walnuts is
good.


                              FRIED APPLES

Peel and slice (not too thinly) tart apples. Dip in cold water, then in
sugar, then place carefully in a wire basket and plunge into hot olive
oil to fry till tender. Drain on brown paper, lay again in sugar, and
arrange in any preferred style on a hot plate.

Nice to serve with Nut Roast.


                            CRANBERRY MOULD

To one quart of washed cranberries add one and one-half cupfuls water
and simmer till the skins burst. Strain through a colander and boil
again, adding, as soon as it boils, one cupful sugar. Simmer slowly till
thick, and stir often.


                            CRANBERRY SAUCE

Wash one quart cranberries and simmer in one pint of water in a covered
dish till the skins burst. Then add two cupfuls sugar and boil twenty
minutes without the cover. Add a pinch of soda, but do not stir.


                             STUFFED DATES

Cut open dates lengthwise and remove seed. Fill the place of the seed
with a nut meat and roll in powdered sugar.


                              CREAM DATES

                        12 dates
                        whites of 2 eggs
                        cold water
                        powdered sugar
                        ½ teaspoonful flavoring

Remove seeds from dates. Measure an equal amount of water to the whites,
beat whites stiffly, and add to the water with enough sugar to form a
thick paste. Flavor, and fill in the date centers.


                              STUFFED FIGS

Steam figs until soft. When cool, cut lengthwise and insert one-half of
a marshmallow and a walnut meat.


                              GRAPE FRUIT

Prepare the night before, by cutting in halves, loosening the juice by
jabbing with a fork. Remove seeds, put over the center as much sugar as
it will absorb. Add a few maraschino cherries, or a little wine if
desired. To be eaten with an orange spoon and served for breakfast,
luncheon or as a dinner salad.

Very artistic dishes may be made by cutting the grape fruit skins in
pretty designs.


                                 LEMONS

Keep lemons in a vessel filled with water, changing the water twice each
week.

When lemons have become hard, cover them with boiling water in a covered
dish, allowing them to remain two hours.

Lemons may be kept fresh for months by placing them on a flat surface
and inverting a glass jar or tumbler over each lemon.


                           DRIED PEACH SAUCE

Remove the skins by letting peaches stand a few moments in hot water.
Boil and sweeten to taste.

The skins may also be easily removed after soaking all night in cold
water.


                             STUFFED PRUNES

Wash dried prunes, soak about three hours in cold water, drain, place in
enough cold water to cover and boil ten or fifteen minutes, when pits
may be removed. Then proceed as in directions for Stuffed Dates.


                               DOUGHNUTS

                           1 cupful sugar
                           1 cupful sour milk
                           ⅓ cupful butter
                           4 cupfuls flour
                           2 eggs
                           ½ teaspoonful soda
                           1 teaspoonful salt
                           ½ grated nutmeg

Cream sugar and softened butter, add beaten eggs, half the flour, soda
dissolved in a little water, spice, salt, and flour enough to form a
soft dough. Turn on the moulding board and work in more flour if
necessary to have mixture roll out one-half inch in thickness. Take
one-half the entire mixture to roll at a time, cut with a doughnut
cutter and fry in hot cooking oil. This makes fifty doughnuts.

A tablespoonful of molasses added to this recipe is good.


                        BAKING POWDER DOUGHNUTS

                    1 cupful sugar
                    1 cupful milk
                    ½ cupful butter
                    4 cupfuls flour
                    2 eggs
                    2 teaspoonfuls baking powder
                    1 teaspoonful salt
                    1 teaspoonful vanilla flavoring

Cream sugar and softened butter, add beaten eggs, half the flour,
flavoring, salt and more flour with baking powder sifted in. Stir in all
the flour possible, turn on a moulding board, working in only enough
flour to make the mixture roll into a soft one-half inch dough. Then
proceed as in Doughnuts.




                           AS TO BAKING CAKES


Slamming the oven door will often cause a cake to become heavy.

A little flour sprinkled over buttered paper in cake tins prevents cakes
sticking.

When creaming butter and sugar for cake, if the butter is pressed
through a perforated potato masher, it is done very easily and
satisfactorily.

Stale cake may be freshened by immersing quickly in cold milk and
placing immediately in the oven for a few moments.

A wooden toothpick is good for testing cakes in the oven. If the wood
comes out perfectly dry, the cake is done.

Raisins should be washed a day before using, placed in a wire basket and
plunged quickly in a dish of boiling water. Spread on a platter or towel
and dry.

Flavoring can be sprinkled over the cake dough after it is in the pan,
in case of the flavoring being forgotten till then.

Stirring in lightly is usually the same as “folding” in. If a pan of
water is placed in the oven your cake will never burn.

A piece of paper placed across the top of a pan of cake when first set
in the oven, will prevent it from rising unevenly.

To remove a cake inclined to stick to the pan after baking, set the tin
immediately on a thick cloth wrung from hot water and after five
minutes, the cake can be turned out without breaking.

Chopped nut meats may be added to almost any cake, for a change.

Pour one-half the batter to fruit cake into the pan before adding the
fruit, stirring fruit into the batter left in the mixing bowl, then
pouring the mixture over that already in the pan, and fruit will not all
sink to the bottom.

A cake without butter must be baked in a quick oven. Fruit cakes and
most dark cakes should bake slowly.

If sour milk is used in baking, use one-half teaspoonful of soda to each
cupful. If sweet milk is used, baking powder is the usual accompaniment,
and should be one and a half teaspoonfuls baking powder to each cupful
of flour.


                           ORNAMENTING CAKES

Crystallized mint leaves and violets and candied fruits can be formed
into most artistic decorations for cakes. To fasten candles on cakes,
push a hot hat pin or knitting needle in the bottom of candle, remove
and put a wooden toothpick in while wax is soft. After the wax hardens
around the pick the candle may be easily placed in position on the cake.




                          CAKES OF MANY KINDS


                               ANGEL CAKE

                     1 cupful sugar
                     ¾ cupful flour
                     whites of 8 eggs
                     1 teaspoonful cream of tartar
                     1 teaspoonful almond flavoring
                     pinch of salt

Beat the eggs, add cream of tartar, then the sugar, beating constantly.
Sift the flour three times, add salt and stir in as lightly as possible
to the mixture, add flavoring and bake in unbuttered angel food tin from
forty five to sixty minutes. When the top begins to brown, place over it
a buttered paper.


                          IMITATION ANGEL CAKE

                     1 cupful sugar
                     1¼ cupfuls flour
                     ½ cupful milk
                     whites of 2 eggs
                     1 teaspoonful almond flavoring
                     1½ tablespoonfuls butter
                     2 teaspoonfuls baking powder

Cream the butter and sugar, add milk, then the twice sifted flour with
the baking powder sifted in, flavoring, and lastly stir the well beaten
whites very lightly into the mixture. Bake in a buttered angel food tin.


                               APPLE CAKE

                    1 cupful sugar
                    ½ cupful butter
                    1 cupful unsweetened apple sauce
                    1¾ cupfuls flour
                    1 cupful chopped raisins
                    1 tablespoonful boiling water
                    1 teaspoonful soda
                    1 teaspoonful cinnamon
                    ½ teaspoonful cloves
                    ½ teaspoonful salt

Cream butter and sugar, add apples, soda dissolved in the boiling water,
salt, spices, and raisins well stirred in the flour. Bake in well
buttered pan about forty five minutes.


                              COFFEE CAKE

                      1 cupful butter
                      1 cupful brown sugar
                      1 cupful strong cold coffee
                      ½ cupful molasses
                      1 cupful chopped raisins
                      2 eggs
                      2 teaspoonfuls cinnamon
                      1 teaspoonful cloves
                      1 teaspoonful soda
                      3 cupfuls flour

Stir together the softened butter and sugar, add molasses, coffee, eggs,
and soda dissolved in a little water. Stir spices into sifted flour with
raisins or any desired fruit, stirring all together and baking from
forty five minutes to one hour, according to depth of pan.


                             CHOCOLATE CAKE

                    1 cupful brown sugar
                    1 cupful milk
                    1½ cupfuls flour
                    2 eggs
                    1 tablespoonful butter
                    1 teaspoonful soda
                    ½ cupful melted chocolate
                    1 teaspoonful vanilla flavoring

Cream butter and sugar, add half the milk, and the soda dissolved in one
tablespoonful hot water. Melt the chocolate in small tin or granite cup
or saucer over the fire, and stir into the mixture alternately with the
flour, beaten yolks and flavoring. This makes two layers. Any preferred
filling and icing may be used.


                              CREAM PUFFS

                           ½ cupful butter
                           1 cupful hot water
                           1 cupful flour
                           3 eggs
                           pinch of salt

Pour the water in a stew pan, add the butter and boil till melted. Stir
in flour, when well cooked in, remove from fire and cool. When cold,
stir in one at a time the unbeaten eggs. Drop from a dessert spoon on
buttered tins and bake about twenty minutes. For filling use—

                    ½ cupful milk
                    ½ cupful sugar
                    1 egg
                    1 teaspoonful corn starch
                    1 teaspoonful vanilla flavoring

Bring milk and sugar to a boil, add cornstarch previously dissolved in a
little cold milk, then stir in the well beaten egg, flavor and when
cool, fill into the split puffs.


                              DAINTY CAKE

                     1 cupful sugar
                     ¼ cupful cocoa
                     ½ cupful flour
                     whites 5 eggs
                     ½ teaspoonful cream of tartar
                     ½ teaspoonful flavoring

To the stiffly beaten eggs, add cream of tartar, sugar and cocoa,
beating constantly. Then add vanilla and stir in the flour very lightly.
Makes one large or three layer cakes.


                            DROP CAKES No. 1

                2 cupfuls sugar
                1 cupful molasses
                1 cupful milk
                2 cupfuls chopped fruit
                6 cupfuls flour
                1 cupful butter
                2 eggs
                1 teaspoonful soda
                1 teaspoonful salt
                1 teaspoonful each, cinnamon and cloves

Cream butter and sugar, add eggs, molasses, milk, part of flour, soda
dissolved in little water, salt and spices, and fruit stirred first in
the remainder of the flour. Drop from a teaspoon on buttered tins.


                            DROP CAKES No. 2

                    2 cupfuls sugar
                    1 cupful butter
                    1 cupful milk
                    flour
                    4 eggs
                    2 teaspoonfuls baking powder
                    1 teaspoonful vanilla flavoring

Cream butter and sugar, add milk and beaten yolks and sifted flour with
baking powder sifted in, to make rather a stiff batter. Then add
flavoring and the well beaten whites. Bake in buttered gem pans.


                             DROP NUT CAKES

                     1 cupful sugar
                     1 cupful chopped nuts
                     ¼ cupful flour
                     1 egg
                     ½ teaspoonful lemon flavoring
                     pinch of salt

To the well beaten egg, beat in the sugar and stir in the other
ingredients. Shape into eighteen cakes about the size of an English
walnut, put about two inches apart in a buttered tin and bake. Serve
with lemonade, tea, or in any preferred way.


                         DRIED APPLE FRUIT CAKE

        3 cupfuls dried apples (soaked over night in cold water)
        2 cupfuls molasses
        2 eggs
        1 cupful sugar
        flour
        1 cupful sweet milk
        ¾ cupful butter
        1½ teaspoonfuls soda
        1 teaspoonful each cinnamon, nutmeg, cloves

Chop the dried apples slightly and simmer for two hours with the
molasses; add sugar, milk, spices, butter, eggs, soda dissolved in
little water, and flour enough for a stiff batter. Bake in steady oven.


                            FRUIT CAKE No. 1

                      2 cupfuls brown sugar
                      1 cupful sour cream or milk
                      1 cupful chopped nuts
                      1 cupful chopped raisins
                      flour
                      3 eggs
                      1 teaspoonful soda
                      1 teaspoonful cinnamon
                      1 teaspoonful cloves
                      ½ teaspoonful nutmeg
                      1 teaspoonful salt
                      1 teaspoonful baking powder

Mix beaten eggs and sugar, add milk to which soda dissolved in little
water has been added, nuts, salt, spices, flour in which baking powder
has been sifted, and pour one-half this mixture into buttered pan, stir
fruit into the other half and pour over first half in pan.


                            FRUIT CAKE No. 2

                     ½ lb. chopped English walnuts
                     ½ lb. chopped pecans
                     ½ lb. chopped almonds
                     ½ lb. chopped citron
                     1 lb. currants
                     1 lb. raisins
                     1 cupful warm molasses
                     ½ cupful wine (or fruit juice)
                     1 cupful butter
                     1 cupful sugar
                     6 eggs
                     2 cupfuls flour
                     1 teaspoonful nutmeg
                     1 teaspoonful cinnamon
                     1 teaspoonful allspice
                     1 teaspoonful cloves
                     ¼ teaspoonful soda
                     1½ tablespoonfuls orange juice
                     1½ tablespoonfuls lemon juice

Cream butter and sugar, add beaten yolks, molasses containing soda
dissolved in little water, flour, spices, nuts and wine. Dip the fruits
in flour, pour half the cake mixture in the buttered tin, stir the
floured fruits into the other half of batter and pour over batter in
tin. Steam one and one-half hours and bake twenty minutes, or bake
slowly about two hours.

When cold, wrap in paraffin paper, or keep in a box with a fresh apple.


                            PRUNE FRUIT CAKE

                        1½ cupfuls sugar
                        2 cupfuls mashed prunes
                        2 cupfuls flour
                        ¼ cupful butter
                        1 teaspoonful soda
                        2 teaspoonfuls cinnamon
                        1 teaspoonful cloves
                        2 eggs

Cream butter and sugar, add beaten eggs, prunes, spices, soda dissolved
in water, flour, and bake in buttered pan, or make into layers.


                           GINGERBREAD No. 1

                         ½ cupful butter
                         ¾ cupful sugar
                         ½ cupful molasses
                         ½ cupful sour milk
                         2 cupfuls flour
                         1 egg
                         1 teaspoonful ginger
                         ½ teaspoonful cinnamon
                         1 teaspoonful soda
                         pinch of salt

Cream butter and sugar, add molasses, milk, soda dissolved in little
water, beaten egg, flour and spices. Bake in buttered pan.


                           GINGERBREAD No. 2

                         ½ cupful sugar
                         ½ cupful molasses
                         ½ cupful sour milk
                         ¼ cupful butter
                         1½ cupfuls flour
                         1 teaspoonful ginger
                         ½ teaspoonful cinnamon
                         ½ teaspoonful salt
                         1 teaspoonful soda

Mix as for Gingerbread No. 1 without the egg.


                               GOLD CAKE

                     1 cupful sugar
                     ½ cupful butter
                     2 cupfuls flour
                     yolks of 6 eggs
                     2 teaspoonfuls baking powder
                     1 teaspoonful orange flavoring

Cream butter and sugar, add well beaten yolks, the flour with baking
powder sifted in, and flavoring. Bake in buttered tin in medium oven.


                          GRANDMA’S BREAD CAKE

                         2 cupfuls bread sponge
                         1 cupful sugar
                         ⅔ cupful butter
                         1 cupful warm milk
                         ½ cupful chopped fruit
                         ½ teaspoonful cinnamon
                         ½ teaspoonful clove
                         flour

In the morning, after bread sponge from the night before has had a very
little flour worked in and allowed to rise, take two cupfuls of this,
stir in all the ingredients but the flour, adding just enough of that to
make a soft dough. When this has risen to double its size, mould softly
into loaves and bake in well buttered tins.


                                HERMITS

                      1½ cupfuls brown sugar
                      1½ cupfuls chopped raisins
                      2½ cupfuls flour
                      3 eggs
                      1 tablespoonful hot water
                      1 teaspoonful cloves
                      1 teaspoonful cinnamon
                      ½ teaspoonful soda
                      1 teaspoonful baking powder

To the well beaten eggs add sugar, raisins, spices, soda dissolved in
hot water, and baking powder sifted in with flour. Drop from a dessert
spoon on a buttered tin and bake.


                              MARGUERITES

                        1 cupful chopped nuts
                        sugar
                        thin crackers
                        white of 1 egg
                        1 teaspoonful flavoring

To the stiffly beaten white, add sugar to spread, nuts and flavoring.
Spread on the crackers and brown in the oven. Do not let stand long
before serving.


                            PLAIN CAKE No. 1

                      ¾ cupful sugar
                      ½ cupful milk
                      1 cupful flour
                      1 egg
                      butter size of egg
                      2 teaspoonfuls baking powder
                      1 teaspoonful flavoring

Cream butter and sugar, add beaten egg, milk, flour in which baking
powder has been sifted, flavor, and bake in buttered pan.


                            PLAIN CAKE No. 2

                        ¾ cupful sugar
                        ½ cupful sour milk
                        1 cupful flour
                        1 egg
                        butter size of egg
                        ¼ teaspoonful soda
                        1 teaspoonful flavoring

Cream butter and sugar, add beaten egg, milk, soda dissolved in a little
water, flavoring and flour. Bake in buttered pan.


                           SPONGE CAKE No. 1

                     6 eggs
                     2 cupfuls sugar
                     1 cupful boiling water
                     2 cupfuls flour
                     juice of 1 lemon
                     1½ teaspoonfuls baking powder

To the well beaten eggs, beat in the sugar, add lemon juice, boiling
water and flour with baking powder sifted in. Bake in buttered pan.
Angel food tin is good.


                           SPONGE CAKE No. 2

                    3 eggs
                    1½ cupfuls sugar
                    1¾ cupfuls flour
                    ½ cupful cold water
                    1½ teaspoonfuls baking powder
                    1 teaspoonful vanilla flavoring

To the well beaten eggs, beat in the sugar, add water, flavoring, and
the flour in which baking powder has been sifted. Bake in buttered pan.
If this cake is to be iced, the white of one egg may be saved for use in
icing.

Never stir sponge cake batter any more than is necessary.


                            WHITE CAKE No. 1

                      2 cupfuls sugar
                      ½ cupful butter
                      ½ cupful milk
                      1½ cupfuls flour
                      whites of 4 eggs
                      2 teaspoonfuls baking powder
                      1 teaspoonful rose flavoring

Cream butter and sugar, add milk, flavoring and the stiffly beaten
whites, then flour, with the baking powder sifted in. Makes a good layer
cake.


                            WHITE CAKE No. 2

                     ½ cupful butter
                     1¼ cupfuls sugar
                     ½ cupful milk
                     2 cupfuls flour
                     2 teaspoonfuls baking powder
                     whites of 5 eggs
                     1 teaspoonful almond flavoring

Cream butter and sugar, then stir in first milk, then flour till flour
is nearly used, adding the last of it with baking powder sifted in,
flavor, and stir in very lightly the whites, and bake in buttered angel
food pan. This makes one medium size cake or two layers.




                             CAKE FILLINGS


1 cupful of chopped nuts, fruit or caraway seed may be added to any
plain cake batter, changing it to a choice cake.

A good filling is made by adding chopped nuts or fruit to ordinary
icing.

A little flour added to sugar in thickening icing is good.


                        CHOCOLATE FILLING No. 1

                    1 cupful brown sugar
                    yolk of 1 egg
                    2½ squares Baker’s chocolate
                    1 teaspoonful vanilla flavoring
                    3 tablespoonfuls milk

Stir sugar into melted chocolate, add milk, the beaten yolk, flavor, and
cook till thickened in a double boiler. When cool, put between layers.


                        CHOCOLATE FILLING No. 2

                    1 cupful powdered sugar
                    whites of 2 eggs
                    1 square Baker’s chocolate
                    1 teaspoonful vanilla flavoring

To the stiffly beaten eggs, beat in the sugar, add melted chocolate and
vanilla, mix thoroughly and put between layers.


                             FRUIT FILLING

                    ¼ cupful chopped raisins
                    ¼ cupful chopped citron
                    ½ cupful chopped dates
                    ½ cupful chopped nuts
                    ½ cupful powdered sugar
                    whites of 3 eggs
                    1 teaspoonful vanilla flavoring

To the stiffly beaten whites, add sugar, then the remaining ingredients,
and spread before cold.


                             LEMON FILLING

                            1 cupful sugar
                            juice of 1 lemon
                            1 egg

Add sugar and juice to the well beaten egg, and cook till thickened.


                          LEMON HONEY FILLING

                            1 cupful sugar
                            ¼ cupful butter
                            yolks of 6 eggs
                            3 lemons

Wash, press out juice and grate rind of lemons, put in double boiler,
add butter and sugar. When near boiling point add well beaten yolks,
stirring constantly. Keep stirring till mixture becomes very thick.

This is good in sandwiches as well as cake.


                       MARSHMALLOW FILLING No. 1

                    ½ lb. chopped marshmallows
                    2 cupfuls sugar
                    ½ cupful water
                    whites of 2 eggs
                    ½ teaspoonful vanilla flavoring

Boil water and sugar till it hairs, remove from fire and stir in stiffly
beaten whites, then the marshmallows and flavoring, stirring briskly
till cold. This quantity is sufficient filling for a three layer cake.

Chopped nuts may be spread over layers before adding filling, if
desired.


                       MARSHMALLOW FILLING No. 2

                    1 lb. marshmallows
                    1 cupful sugar
                    ⅓ cupful boiling water
                    ½ teaspoonful vanilla flavoring

Boil sugar and water till it hairs, remove from fire, slowly stir in the
melted marshmallows, add flavoring and stir till right consistency to
spread.


                              NUT FILLING

                    2 cupfuls chopped nuts
                    1 tablespoonful melted chocolate
                    ½ cupful sugar
                    2 tablespoonfuls cream
                    ¼ teaspoonful butter

Mix all together thoroughly and put between layers.


                         NUT AND FRUIT FILLING

                       2 cupfuls chopped nuts
                       2 cupfuls chopped raisins
                       1 cupful citron
                       1½ cupfuls chopped figs
                       little wine

Put nuts and fruit through food chopper, and rub all together with
enough wine to form a paste. Put between layers.


                             ORANGE FILLING

                     3 tablespoonfuls orange juice
                     1 tablespoonful butter
                     1 teaspoonful lemon juice
                     confectioner’s sugar

Heat juices and butter just enough to melt the butter, adding sufficient
sugar for a thick filling.


                              TART FILLING

                            2 grated apples
                            2 eggs
                            juice of 1 lemon
                            1 cupful sugar

Let apples and beaten eggs come to a boil, beat in sugar and spread when
cool.




                              ABOUT ICINGS


                             COLORED ICINGS

Use cranberry juice or pieces of beets for pink.

Grape juice makes violet.

Spinach makes green.

Yolks of eggs produce yellow.

Dip a knife frequently in cold water when spreading.

When icing runs down the sides of cake, a strip of paraffin paper pinned
around, standing above the top, will prevent it. The paper may be
removed when icing is cold.


                              BERRY ICING

About 8 crushed strawberries beaten with confectioner’s sugar till right
to spread.

Any juicy berries may be substituted.


                              BOILED ICING

                       1 cupful granulated sugar
                       ¼ cupful water
                       pinch of cream tartar
                       white of 1 egg
                       flavoring

Boil water and sugar about three minutes; beat the white of the egg
slightly, and add half of the slightly boiled water and sugar, and a
pinch of cream tartar, beating constantly. As soon as the remainder of
the syrup will hair, pour it into the mixture and beat until cold.
Flavor.


                         CHOCOLATE ICING No. 1

                    1½ cupfuls sugar
                    ¾ cupful cream
                    ¼ cupful melted chocolate
                    1 teaspoonful vanilla flavoring

Mix sugar, cream and chocolate, boiling four or five minutes. Remove
from fire, add flavoring and beat till mixture thickens. Spread quickly
over cake, frequently dipping knife in hot water.


                         CHOCOLATE ICING No. 2

Use any preferred rule for icing. Melt one-half cupful Baker’s chocolate
by placing in dish over teakettle of boiling water, setting in a small
dish inside of a larger one containing water boiling, or placing a small
tin or granite dish over a gas burner turned low, or on a stove where
it’s not too hot. Spread this melted chocolate over the icing, making an
effect like chocolate creams.

A sprinkling of cinnamon in the chocolate is a pleasant change in
flavor.


                             COCOANUT ICING

Use any preferred rule for icing. Stir in the shredded cocoanut, or
press it carefully over icing before it hardens on the cake.


                              FRUIT ICING

Add one-half cupful chopped figs, raisins, or any desired fruit to any
preferred icing.


                           MAPLE ICING No. 1

                      2 cupfuls ground maple sugar
                      1 cupful thin cream

Put the maple sugar through the food chopper, boil with the cream for
fifteen minutes. Remove from fire and beat with an egg beater till thick
enough to spread.

Walnut meats placed on an icing while soft, is a nice trimming.


                           MAPLE ICING No. 2

                         1 cupful maple syrup
                         confectioner’s sugar
                         ½ cupful chopped nuts

Stir the sugar into the syrup till thick enough to spread; add the nuts
or fruit.


                           MARSHMALLOW ICING

                           1½ cupfuls sugar
                           ¼ cupful butter
                           ½ lb. marshmallows
                           ¼ cupful water

Melt the marshmallows in a dish set in a larger dish of water boiling.
Boil sugar, butter and water till it hairs, add marshmallows and beat,
till ready to spread.


                               NUT ICING

Add one-half cupful chopped nuts to any preferred icing.


                              ORANGE ICING

                     1 egg
                     1 teaspoonful cold water
                     ½ teaspoonful orange flavoring
                     powdered sugar

To the well beaten egg add water and flavoring, beating and stirring in
enough sugar to spread.


                             UNCOOKED ICING

                     ¼ cupful cream
                     confectioner’s sugar
                     2 tablespoonfuls butter melted
                     1 teaspoonful flavoring

While beating cream, add gradually enough sugar for the mixture to
spread. Then add butter and flavoring.


                              YELLOW ICING

                         yolk of 1 egg
                         juice of ½ lemon
                         1 tablespoonful water
                         confectioner’s sugar

Add the lemon juice to the beaten yolk, water and enough sugar to make
it quite stiff.




                                COOKIES


If your cookies are inclined to burn, bake them on the pans turned
bottom side up.

Place cookies in pans with a pancake turner.

Cookies take but a few minutes to bake.

Place cookies while warm in a cloth in a covered jar.


                           CHOCOLATE COOKIES

Use Cocoanut Cooky recipe, with the exception of changing cup of
cocoanut to one cupful of melted chocolate.


                            COCOANUT COOKIES

                     ½ cupful sugar
                     ½ cupful butter
                     ¼ cupful milk
                     1 cupful grated cocoanut
                     ½ teaspoonful salt
                     ½ teaspoonful lemon flavoring
                     1 teaspoonful baking powder
                     1 cupful flour

Cream butter and sugar, add milk, cocoanut, salt, flavoring, and baking
powder stirred in with the sifted flour. Roll thin, cut out and bake.


                             FRUIT COOKIES

Use recipe for Cocoanut Cookies, substituting chopped fruit for
cocoanut.

Place them when cold in a jar with paraffin paper between each layer.


                             GINGER COOKIES

                         2 cupfuls molasses
                         1 cupful butter
                         1 cupful sugar
                         2 cupful sour milk
                         2 eggs
                         1 tablespoonful ginger
                         1 teaspoonful soda
                         flour

Cream butter and sugar, add beaten eggs, milk, soda dissolved in little
water, ginger, and flour enough for dough to roll thin. Cut and bake in
buttered pans in quick oven.


                              GINGER SNAPS

                         1 cupful molasses
                         ½ cupful sugar
                         ½ cupful butter
                         1 tablespoonful ginger
                         1 teaspoonful soda
                         flour

Heat the molasses and stir in the sugar, add softened butter, soda
dissolved in little water, ginger, and sufficient flour to make a thin
dough. Roll, cut, and bake in buttered pans in quick oven, being careful
not to burn.


                            OATMEAL COOKIES

                         1 cupful sugar
                         1 cupful butter
                         1 cupful sour milk
                         3 cupfuls flour
                         3 cupfuls oatmeal
                         2 eggs
                         1 teaspoonful nutmeg
                         1 teaspoonful cinnamon
                         1 teaspoonful soda
                         pinch of salt

Cream butter and sugar, add beaten eggs, milk, soda dissolved in little
water, salt, spices, flour and oatmeal alternately. Roll and cut, or
drop from a dessert spoon on buttered tins to bake.


                             PEANUT COOKIES

                      1 tablespoonful butter
                      2 tablespoonfuls sugar
                      2 tablespoonful milk
                      ½ cupful flour
                      1 egg
                      ½ teaspoonful baking powder
                      pinch of salt
                      2 cupfuls chopped peanuts

Cream butter and sugar, add beaten egg, milk, salt, peanuts, and baking
powder sifted in with the flour. Roll thick and cut, or drop on buttered
tins from a teaspoon.

Any preferred nuts may be used.


                             SUGAR COOKIES

                    2 cupfuls sugar
                    1½ cupfuls sour milk
                    1 cupful butter
                    2 eggs
                    flour
                    caraway seeds or flavoring
                    1½ tablespoonfuls boiling water
                    1 teaspoonful baking powder
                    1 teaspoonful soda

Cream butter and sugar, add beaten eggs, milk, soda dissolved in the
boiling water, any desired flavoring, and baking powder sifted with
flour enough to make dough roll out soft and thin.

Cut in any desired shape.




                             CHILLED DISHES


                             CURRANT CREAM

                       1 cupful water
                       ½ cupful sugar
                       2 cupfuls currants
                       whites of 2 eggs
                       1½ tablespoonfuls gelatine
                       juice of 1 orange
                       juice of 1 lemon

Boil water and sugar, add gelatine dissolved in just enough hot water to
cover it, orange and lemon juice, and currants that have been crushed
through a strainer. Place on ice to chill, then mix in the stiffly
beaten whites, place the mixture in a tightly covered mould and pack in
ice to chill.


                              LEMON CREAM

                       2 lemons
                       1¼ cupfuls powdered sugar
                       5 eggs

To the well beaten yolks of the eggs, beat in the juice and grated rind
of the lemons, sugar, let come to the boiling point and stir in lightly
the stiffly beaten whites. When well stirred in, place in a mould and
pack in or set on ice to cool.


                               NUT CREAM

                    2 cupfuls cream
                    ½ cupful sugar
                    ½ cupful chopped nuts
                    1 cupful chopped dates
                    ½ cupful chopped figs
                    white of 1 egg
                    ½ teaspoonful vanilla flavoring

To the stiffly whipped cream, stir in all the other ingredients, put in
a mould, cover tightly and pack in a bucket with finely chopped ice and
salt for several hours.


                           FREEZING ICE CREAM

Put ice and salt in the freezer and press pieces of newspaper all around
the top, covering all with the ice sack. Turn the crank a few times, let
stand fifteen minutes, then turn for about five minutes. After the cream
is frozen, pack in pieces of newspaper very closely, instead of using
more ice.


                            MAPLE ICE CREAM

                    2 cupfuls milk
                    1 cupful maple syrup
                    2 cupfuls cream
                    3 eggs
                    1 teaspoonful vanilla flavoring

Scald the milk in double boiler and add the syrup, then the well beaten
eggs and cook till thickened. When cold, add the cream whipped. Freeze,
and serve with small pieces of preserved ginger scattered over each
dish.


                            PEACH ICE CREAM

                   10 large peaches
                   2½ cupfuls sugar
                   1 quart milk
                   1 cupful cream
                   1 teaspoonful pistachio flavoring

Mash the peaches with sugar, add the other ingredients, having each one
very cold, mix well and put in freezer.


                               PISTACHIO

                      1 cupful sugar
                      1 cupful mashed strawberries
                      2 cupfuls whipped cream
                      green coloring
                      1 cupful milk
                      ½ cupful pistachio nuts
                      1 box gelatine

Dissolve gelatin in a little warm water, to one-half of it add one-half
the sugar, berries and one-half the cream. Stir chopped nuts in the
scalded milk, let cool, add the remainder of the gelatin, sugar and
cream, tint green with coloring purchased at drug or candy store. Then
put one spoonful of first one, then the other mixture, into a mould and
freeze.


                            PLAIN ICE CREAM

                        1 pint cream
                        1 pint milk
                        1 cupful sugar
                        1 egg
                        1 teaspoonful flavoring

Beat in sugar to thoroughly beaten egg, add the other ingredients and
any preferred flavoring. Put in double boiler and get hot, but do not
boil. When very cold, pour into freezer. This serves six people. The
custard may be prepared the day before.

Fill sherbet glasses half full of vanilla ice cream, add to the top a
spoonful of jam and over that a large spoonful of whipped cream.

Vanilla ice cream is nice served in half a cantaloupe. So is coffee ice
cream.




                         SAUCES FOR ICE CREAMS


                         CREME DE MENTHE SAUCE

                             1 cupful cream
                             ⅓ cupful sugar
                             mint flavoring
                             nuts
                             green coloring

To the stiffly whipped cream add sugar, flavoring and coloring (which
may be purchased at drug or candy store). Serve the ice cream in sherbet
cups, put the sauce on top and sprinkle with a few finely chopped nuts.


                            CHOCOLATE SAUCE

                   ½ cupful milk
                   1 cupful sugar
                   4 tablespoonfuls melted chocolate

Mix milk, chocolate and sugar in double boiler, stirring till sugar is
dissolved, then boiling till syrup hairs. Serve ice cream in sherbet
glasses, pouring hot syrup over it.


                            STRAWBERRY SAUCE

Boil for ten minutes three-fourths of a cupful sugar and one-half a
cupful of water. Put a pint of strawberries through a sieve. When syrup
is cold, add the berries and one-half teaspoonful vanilla. Serve with
vanilla ice cream.


                             GRAPE SHERBET

                          1 cupful grape juice
                          1 cupful milk
                          1⅓ cupfuls sugar
                          juice of 1 lemon

Allow the milk to become very cold in the freezer before adding the
other portions, then freeze.


                             LEMON SHERBET

                           1 quart milk
                           2½ cupfuls sugar
                           juice of 2 lemons
                           juice of 1 orange

Strain orange and lemon juice, add sugar and melt over fire. When
melted, set out to cool. Have the milk thoroughly chilled in the freezer
and when the juices are cold, add to the milk and freeze in the usual
way.


                             ICE SUBSTITUTE

If ice is not obtainable, put in a box about three feet square, coarse
salt to the depth of five inches. Keep it moist to set milk, butter and
food in.

To prevent dishes slipping when placed on ice in the refrigerator, first
place a newspaper over the ice.


                       TO KEEP BUTTER WITHOUT ICE

Put the butter in a small pan, and set this small pan in a larger pan
which contains enough water to reach the top of the butter pan. Put two
tablespoonfuls of salt in this water. Place a flower pot in the water
and after it has absorbed all it will hold, invert it over the butter.
Re-soak the flower pot occasionally.


                       SERVING PUNCH ARTISTICALLY

Heat a stove poker and melt a small hollow in the center of a large
block of ice. Keep punch ready to fill in this hollow as fast as it is
used.




                                PUNCHES


                             CURRANT PUNCH

                      1 cupful cracked ice
                      ½ cupful sugar
                      1 cupful currant juice
                      1 tablespoonful lemon juice
                      10 sprays fresh mint

Shake ice and sugar till sugar is dissolved, then add mint, pouring over
it the lemon. Add currant juice and enough water to make one quart of
this liquid. If too strong, add more water.


                              FRUIT PUNCH

                     1½ doz. lemons
                     1 doz. oranges
                     1 doz. bananas
                     10 quarts water
                     8 cupfuls sugar
                     1 pint canned raspberry juice
                     a few strawberries or cherries

Roll lemons and oranges to loosen juice, slice, slice bananas, add the
other ingredients and ice, and serve from a punch bowl.


                           GRAPE JUICE PUNCH

                       juice of 6 lemons
                       juice of 2 oranges
                       1 quart grape juice
                       2 cupfuls sugar
                       2 quarts Apollinaris water
                       small pieces of pineapple

Boil sugar with enough cold water to cover it, till it resembles syrup.
Let it get perfectly cold, then mix all but Apollinaris water in the
punch bowl, adding that water just before serving. Have plenty of ice in
the bowl.


                           RUSSIAN TEA PUNCH

                 1 quart strong tea
                 2 cupfuls sugar
                 1 quart Apollinaris
                 2 tablespoonfuls orange juice
                 ⅓ cupful lemon juice
                 sliced orange, pineapple and cherries

Have all ingredients ice cold, mix and pour over ice in punch bowl just
before serving.


                            TEMPERANCE PUNCH

                         5 lemons
                         1 cupful sugar
                         1 quart water
                         1 quart ginger ale
                         ½ doz. sprays of mint

Slice lemons, cover with sugar and let stand one hour. Add water and
ginger ale in equal proportions till strong enough to suit. Crush part
of the mint sprays and add to the punch which should be poured over a
block of ice in the punch bowl.


                              VIOLET PUNCH

                       1 cupful grated pineapple
                       4 cupfuls water
                       2 cupfuls sugar
                       1 cupful strong tea
                       fresh violets
                       2 quarts water
                       1 cupful grape juice
                       juice of 2 oranges
                       juice of 2 lemons

Cook pineapple in two cupfuls water fifteen minutes, strain through
cheese cloth, add two more cupfuls water and sugar, and boil ten
minutes. Let cool, add cold tea, two quarts of water and other
ingredients, pour over ice in punch bowl and serve with two violets in
each glass. Have the punch bowl surrounded by violets, if a dainty
effect is desired.


                               WINE PUNCH

                          2 quarts wine
                          2 sliced lemons
                          3 sliced oranges
                          2 quarts Apollinaris
                          2 cupfuls sugar

Have all of these ice cold, mix and pour over ice in a punch bowl. Or
use these ingredients—

                          2 quarts wine
                          1 quart champagne
                          1 quart Apollinaris




                             COLD BEVERAGES


                             FOR COLD WATER

Keep a large bottle of cold water with half a lemon over the top, in the
refrigerator. By refilling when necessary, cold drinking water is always
ready.

In case of emergency, water may be cooled by placing it in a tin vessel
covered with a coarse wet cloth where a breeze blowing on it will cause
it to cool, by evaporation.


                            CLARET CUP No. 1

                        1 quart claret
                        1 cupful sugar
                        rind of cucumber
                        1 liqueur glass brandy
                        1 liqueur glass curacoa

Mix all together, let stand thirty minutes, remove cucumber rind and add
ice.


                            CLARET CUP No. 2

                       ¾ cupful seedless raisins
                       1 quart cold water
                       2 cupfuls sugar
                       1 pint claret
                       2 quarts Apollinaris
                       1 4-in. stick of cinnamon
                       1 cupful lemon juice
                       1¾ cupfuls orange juice
                       sliced fruits

Simmer the raisins in the water thirty minutes. Strain, add cinnamon
broken in small pieces, sugar, and half the lemon juice. Boil all
together for five minutes. Then add orange and remainder of lemon juice,
strain and let become ice cold. Put in the punch bowl a block of ice,
pour the claret over it, then the mixture and then just before serving,
the Apollinaris.

Put in small slices of fruits.

This is for a company of twenty five.


                             FRUIT COCKTAIL

Cut pineapples, bananas and strawberries in small pieces enough to fill
one cup. Fill another cup with small pieces of grape fruit pulp, mix,
and add

                          ⅓ cupful sherry wine
                          ¼ cupful brandy
                          ½ cupful sugar
                          pinch of salt

Mix and pour over the fruit, set on ice and when cold, serve in cocktail
glasses.


                       GINGER AND GRAPE BEVERAGE

Use equal parts of ginger ale and grape juice. Serve ice cold in
cocktail glasses, with maraschino cherries on top.

A few small pieces of cracked ice may be in the glass.


                            ICED FRUIT JUICE

                       2 cupfuls sugar
                       juice of 1 lemon
                       2 quarts water
                       2 cupfuls raspberry juice
                       1 small grated pineapple

Mix and serve with ice in glasses.


                                ICED TEA

Into a large size granite tea-pot put six teaspoonfuls of tea, and pour
on it three cupfuls of water that has just boiled about two minutes.
Cover and stand in a warm place five minutes. Strain into any desired
tea-pot, ready to pour into glasses half filled with cracked ice. A
crushed mint leaf may be placed in each glass, and a little lemon juice
added.

Half a dozen cloves added to tea leaves just before pouring boiling
water on, gives a good flavor.


                                 KUMISS

                        1 quart fresh milk
                        1¼ cupfuls warm water
                        1 tablespoonful sugar
                        ⅓ cake compressed yeast

Dissolve yeast in water, and sugar in milk, stir all together, bottle
and cork very tightly. Leave in a moderately warm place for six hours,
then put in a cold place. Never fill bottles more than two-thirds full.


                                LEMONADE

Cut lemons in two, remove the juice with a lemon reamer and pour into
glasses, or according to quantity required, pour into a pitcher. Sweeten
to taste. Dissolve the sugar in a little hot water and let cool before
adding. One ordinary sized lemon makes three glasses of lemonade. Add
sugar and ice water or pour water over cracked ice in glasses.

A cupful of grape or raspberry juice, or a few crushed mint leaves are
good in a pitcher of lemonade.


                        LEMON SYRUP FOR LEMONADE

                         2 quarts water
                         4 cupfuls sugar
                         1½ cupfuls lemon juice

Boil water and sugar about ten minutes, add lemon juice, pour into fruit
jars and set in refrigerator. Dilute part of the syrup with ice water
for lemonade, making strong as desired.


                             OATMEAL WATER

Mix one teacupful oatmeal to a paste with a little cold water. Pour over
it one quart boiling water and let it get cold. A few drops of lemon
juice may be added. Drink it as cold as desired.


                               ORANGEADE

                           juice of 1 orange
                           juice of ½ lemon
                           1 egg
                           sugar

Pour the well beaten egg in a glass, add juices, fill the glass with
water and sweeten to taste. Ice if desired.


                               SODA WATER

                 1 quart sugar
                 3 pints boiling water
                 ½ cupful flour
                 2 oz. tartaric acid
                 juice of 1 lemon
                 whites of 3 eggs
                 2 tablespoonfuls wintergreen flavoring

Mix acid, sugar, lemon juice and boiling water and boil three minutes.
Let partially cool, and add the stiffly beaten whites into which flour
has been smoothed. Add any desired flavoring, bottle, and keep in a cool
place. Shake well before using. Fill a glass two-thirds full of ice
water, put in two tablespoonfuls of the syrup, add while stirring
rapidly, one-fourth teaspoonful of soda.


                            CREME de MENTHE

                           mint
                           juice of 2 lemons
                           syrup
                           1 pint brandy

Wash about one dozen sprays of fresh mint, place in a fruit jar and pour
over them the strained juice of the lemons, then the brandy. Cover
closely, let stand from one to two weeks, according to the desired
strength, strain, sweeten to taste with syrup, cork tightly, and keep in
a cool dark place.


                           MANHATTAN COCKTAIL

                      a piece of lemon peel
                      ½ jigger vermouth
                      ½ jigger whiskey
                      a dash of angostura bitters
                      a little syrup
                      a little orange juice

Put in a mixing glass half filled with ice.

Stir thoroughly, strain, and pour into cocktail glasses.




                             HOT BEVERAGES


                               CHOCOLATE

Take a piece of Baker’s chocolate one inch square and melt on a small
dish on the stove, set in another dish of hot water over a teakettle of
boiling water, or in the oven. Heat two cupfuls milk, stir in melted
chocolate and bring to a boil, stirring constantly. Serve with cream and
sugar, if desired.

A marshmallow may be dropped in each cup just before serving.

A drop of vanilla may be added to each cup.


                                 COFFEE

Have a large bottomed granite coffee pot (because it heats quickly and
does not boil over). Take one heaping tablespoonful of ground coffee for
each person and one extra tablespoonful for “the pot.” Crush in the hand
two or more egg shells (saved for this purpose), stir in with the
coffee, add one and one-fourth cupfuls cold water for each person; boil
three minutes, allow to remain hot, but not boiling, about two or more
minutes.

This makes one cup delicious clear strong coffee for each.

If more than this is desired, add coffee and water in the same
proportion. When serving, pour the coffee on the cream, not cream on the
coffee.

Add a tiny pinch of salt to coffee for an agreeable flavor.

Adding half a dozen raisins to a pot of coffee is a pleasing change.

A pinch of flour added to the coffee before water is poured over, is
another way of “settling.”

When cream is slightly soured, a little soda stirred in will restore its
sweetness for use in coffee.


                              DRIP COFFEE

Pour boiling water into a drip coffee pot to get it hot, then pour it
out, and put one tablespoonful finely ground coffee in the bag, fasten
it in and pour over it two cupfuls freshly boiling water. When the water
has drained through the bag, pour it in again, drain, and continue to
pour and drain four times. Remove the bag and if the coffee is too
strong, add boiling water. Be sure to clean the bag by scraping off the
grounds with a knife, washing it in cold water, and having it perfectly
dry before using again. Serve the coffee with cream. This coffee is made
in five minutes and is delicious.


                                  TEA

For a tea-pot holding about four cupfuls, put in two teaspoonfuls tea,
pour in freshly boiling water, set in a warm place to stand five minutes
before serving. Milk should never be used with tea, and only a little
cream, if any. To take it with lemon juice is considered by experts the
proper way to drink it.




                           CANDIES AND SWEETS


                                FONDANT

This is the foundation for most candies, and should be kept a day or two
before using. With it almost an endless variety of candies may be made,
viz:—

                     2 cupfuls sugar
                     1 cupful water
                     ¼ teaspoonful cream of tartar

Put these ingredients to boil, not stirring after sugar is dissolved.
After about five minutes try it in cold water, to see if it can be
moulded by hand. Beware of cooking it too long. Let cool gradually, then
stir briskly till creamy and ready to knead by hand. Work in a little
sugar if the mass becomes sticky. Set away in an earthen dish covered
with a damp cloth for a day or two. Then flavor and form into candies of
any preferred kind.


                             BUTTER SCOTCH

                     1 cupful sugar
                     ¼ cupful molasses
                     ½ cupful butter
                     2 tablespoonfuls boiling water
                     1 tablespoonful vinegar

Boil all together till it hardens in cold water. Pour into buttered pan,
when sufficiently cool mark with a knife into squares.


                         CHOCOLATE PEPPERMINTS

                     3 cupfuls granulated sugar
                     1 cupful hot water
                     4 oz. melted chocolate
                     1 teaspoonful cream of tartar
                     5 drops oil of peppermint

Boil water, sugar and cream of tartar till it hairs. Remove from fire
and add peppermint, beating constantly till it begins to cool, when it
must be dropped quickly from a teaspoon on buttered or paraffin paper.
When cold, dip in the melted chocolate and return to paper to harden.

If the melted chocolate becomes curdled, add a little olive oil.

Any desired flavoring may be used.


                             DIVINITY CANDY

                          2⅔ cupfuls sugar
                          ⅔ cupful water
                          ⅔ cupful corn syrup
                          1 cupful nuts
                          whites of 2 eggs

Stir sugar, water and syrup together, boiling till it hardens in cold
water, making a tinkling sound when it hits the cup. Mix the stiffly
beaten whites with nuts, pour the syrup slowly into the mixture, beating
constantly until it is cool enough to form in a ball, then roll out on a
buttered platter and cut in slices.


                             DIVINITY FUDGE

                         2 cupfuls sugar
                         1 cupful water
                         ½ cupful corn syrup
                         1 cupful chopped fruit
                         whites of 2 eggs

Boil sugar, water and syrup rapidly together till the mixture forms a
soft ball when dropped into cold water. Pour the hot syrup slowly into
the stiffly beaten whites, beating constantly, and as soon as the
mixture begins to harden, stir in a cupful of chopped citron, candied
cherries, orange, or similar fruits. Pour the fudge on to a buttered
dish, and cut it in squares before it is cold.


                               NUT KISSES

                       whites of 2 eggs
                       1 cupful pulverized sugar
                       ¼ teaspoonful flavoring
                       1 cupful chopped nuts
                       pinch of salt

To the well beaten eggs, add sugar, then nuts, salt and flavoring,
beating with a spoon as ingredients are added. Drop from a small spoon
in little balls on buttered tins and bake slowly.


                                 KISSES

                    5 tablespoonfuls powdered sugar
                    whites of 3 eggs
                    1 teaspoonful flavoring

To the stiffly beaten whites, add flavoring and sugar, dropping from a
dessert spoon on a buttered paper in a pan, baking till slightly
browned.


                           AFTER DINNER MINTS

                   white of 1 egg
                   same quantity of water
                   confectioner’s sugar
                   ½ teaspoonful peppermint flavoring

Mix the beaten white and water, adding sugar till the mixture may be
kneaded like bread on a board without sticking. Add flavoring, knead
again, roll and cut any preferred shape, and set away on a paraffin
paper for two days.


                              PEANUT CANDY

                          2 cupfuls molasses
                          1 cupful sugar
                          1 cupful water
                          ½ cupful vinegar
                          1 cupful peanuts
                          butter, size of egg

Boil all but the peanuts together till the mixture hardens in cold
water. Then stir in the peanuts with skins removed.

Pour on buttered plates to cool.


                             POPCORN BALLS

                       ¾ cupful coffee sugar
                       ¾ cupful granulated sugar
                       ½ cupful molasses
                       ½ cupful water
                       ¼ cupful butter
                       1 tablespoonful vinegar
                       ¼ teaspoonful soda
                       4 qts. freshly popped corn

Butter a stew pan or kettle and boil in it without stirring the water,
molasses, sugar and vinegar. When it will hair, add butter. When the
mixture hardens, in cold water, add soda and pour over corn, stirring
with a mixing spoon. Dip the hands in cold water and form the mixture
into balls, continuing to dip the hands in cold water when making each
ball, working rapidly before the syrup hardens. It is sometimes
necessary to keep the dish containing the mixture in another dish of hot
water to prevent hardening before balls are formed. Keep the finished
balls in a cold place.


                           PULLED CREAM CANDY

                     4 lbs. sugar
                     1 teaspoonful cream of tartar
                     water
                     flavoring

Use enough water to cover sugar in which cream of tartar has been
stirred in a stew pan, boil this till it hardens slightly in cold water.
Flavor, pour in buttered tins, and pull when cool enough to handle.


                         PULLED MOLASSES CANDY

                     3 cupfuls sugar
                     1 cupful molasses
                     ½ cupful melted butter
                     1 cupful boiling water
                     3 tablespoonfuls vinegar
                     ½ teaspoonful cream of tartar
                     ¼ teaspoonful soda

Heat molasses, sugar, water and vinegar to boiling point, add cream of
tartar, stirring occasionally. Boil till it hardens in cold water,
stirring often toward the last. When almost done, add butter and soda.
Pour into buttered pans till cool enough to pull.

It may be cut with scissors in small pieces.


                             SEA FOAM CANDY

                        3 cupfuls sugar
                        1 cupful water
                        1 cupful chopped meats
                        1 tablespoonful vinegar
                        whites of 2 eggs
                        1 teaspoonful vanilla

Heat sugar, water and vinegar to boiling, stirring till sugar is
dissolved. Boil without stirring till it hardens in cold water. Remove
immediately from fire, and when partially cool, pour over the stiffly
beaten whites, continuing to beat until the mixture holds its shape. Add
nuts, flavor, and drop from a teaspoon on paraffin paper.


                          CANDIED MINT LEAVES

                             mint
                             fondant syrup

Prepare fondant as per Fondant recipe. When the syrup is boiled so it
will “hair,” remove from fire, stir a little and dip each small spray of
mint in it, laying them on buttered paper to harden.


                     CANDIED ORANGE AND LEMON PEEL

Cut fresh peel from four oranges into one-half inch strips with
scissors. Put in cold water, let boil five minutes, pour off this water,
put into cold water and boil five minutes more, pour off this water, put
into cold water and boil five minutes more for the third time. Make a
syrup of one-half cupful water and one cupful granulated sugar, boil
till begins to thicken, throw in peel, stirring constantly till syrup
candies on peel. Turn candied peel into a colander to drain, then roll
in sugar.


                            CANDIED VIOLETS

Violets may be prepared the same as Candied Mint leaves. The syrup may
be colored by using grape juice, and the stems made green with spinach
leaves crushed and juice added to the fondant.




                  JELLIES, PRESERVES AND CANNED FRUITS


=Never= cook fruit in dishes of tin or iron.

To prevent mould gathering on preserves, keep a pan of lime on the
shelves of the fruit closet, and have the closet dark and cool.

When newly-made jelly is a trifle too thin, set the glasses in a pan and
put in the warming oven until of the right consistency.

One way to see if jelly has cooked sufficiently is to try it with a
spoon. If it runs from the spoon in drops, not in a stream, it is cooked
enough.

When jellies refuse to “jell,” add a pinch of powdered alum.

If the preserving kettle be placed in a pan of boiling water, the
contents can cook any length of time without burning, and need but
occasional stirring.

Sprinkling ashes on the stove lid under a kettle of boiling fruit will
prevent the fruit burning on the bottom of the kettle.

Drop half a dozen small agate marbles into the kettle of jelly. The
marbles will keep in constant motion and prevent the juice from burning.


                          HEAT SUGAR FOR JELLY

Place the sugar in a granite dish in the oven and stir frequently till
all portions of the sugar are heated. Do not close the oven door.


                         JELLY BAGS AND GLASSES

Make a jelly bag from coarse white flannel, pointed on the bottom. Bind
the top and sew strong loops to suspend it by. The little hair like
threads on the flannel seem to hold every little roughness, making the
juice perfectly clear. Have the bag as large as will hang in the kettle.
Put a stout stick through the loops and suspend it in the kettle with
enough cold water to cover the fruit. Cook until soft, lifting the bag
occasionally to stir the fruit about. When the fruit is cooked very
soft, suspend the bag in a convenient place to drip till morning. Do not
squeeze it. In the morning, add the juice from the bag to that in the
kettle, let boil about twenty minutes, add an equal quantity of sugar
and boil about ten minutes more. This is the usual way to make jelly.


                             JELLY GLASSES

Have them very clean, place in a large pan on the fire in cold water,
and heat to boiling point. Turn glasses upside down to drain, then place
quickly on a cloth wrung out of hot water. Fill the glasses and set
aside for a day, then cover the jelly with melted paraffin, pouring it
in the glasses from an old tea-pot or gravy dish. When a glass is
opened, save the paraffin and use it over and over.


                           EASY WAY FOR JELLY

Berries and soft fruit may be washed and crushed, placed in a cheese
cloth bag and squeezed carefully. Measure the juice and put in a kettle
and boil ten minutes. Add an equal quantity of heated sugar, boil five
minutes, and pour into glasses.


                              APPLE JELLY

Select perfect fruit, wash, cut out all imperfect parts, remove stems
and cores, and put in a kettle with cold water to cover. Boil slowly
till apples are soft. Strain through a jelly bag, and suspend the bag to
drip over night. Next morning, add the juice to that in the kettle, boil
twenty minutes, add an equal amount of heated sugar. Let boil ten
minutes, skim and turn into glasses.

A few quinces added to apples make a delicious jelly.

A rose geranium leaf placed in the bottom of a glass before pouring the
apple jelly in it, will impart a delightful flavor.

A drop of oil of cinnamon put in apple jelly is much liked by many.

A handful of cherry leaves thrown into apple jelly while boiling will
give the jelly a perfect cherry flavor. The leaves may be removed after
boiling about twenty minutes.


                           APPLE AND FIG JAM

Wash and wipe the desired quantity of apples, cut in two, but do not
peel or core, remove stem, cover with cold water and cook till soft.
Pour in a jelly bag to strain. Cut each fig of the desired quantity into
three or four pieces, cover with cold water and cook till soft, then
cool. After the figs are cold, stir in with the apple juice and sugar,
using one pint of sugar to one pint of juice, and two cupfuls figs to
four pints of juice. Boil this mixture till it jellies, then put it in
sealed jars.

Part of this jam may be flavored with a little whole ginger.


                            CRANBERRY JELLY

Cook one quart cranberries in one cupful of water for ten minutes. Put
through a sieve, add one cupful of sugar, stir till sugar is dissolved,
then pour into glasses. Do not allow juice to boil after adding sugar.


                             CURRANT JELLY

Wash and remove imperfect berries, but not stems. Mash, bring to the
boiling point and simmer till currants are colorless. Strain through a
jelly bag. Let drip over night. Next morning, measure the juice and boil
for five minutes. Add an equal quantity of heated sugar, boil five
minutes and pour into glasses.

Currants and raspberries make one of the very best jellies.


                              GRAPE JELLY

Pick over the grapes, wash and remove from stems. Put in a kettle, heat
to boiling point, mash and boil twenty minutes. Put through a colander,
then through a jelly bag to drip till morning. Measure the juice and
boil ten minutes. Add an equal quantity of heated sugar, boil five
minutes and pour into glasses.


                          RED RASPBERRY JELLY

Pick over the berries, wash and cook slowly till soft, using one cupful
of hot water to each quart of berries. Let drip all night in a jelly
bag. Next morning, measure the juice and allow an equal quantity of
heated sugar. Cook enough apples to make one cupful of apple juice,
strain, add to the berry juice and boil twenty minutes.

Add the sugar and stir until dissolved, cook five minutes longer and
turn into glasses.


                             RHUBARB JELLY

Wash, and cut rhubarb into small pieces, put in a kettle with cold water
to cover and boil till soft. Let drip through a jelly bag over night. Do
not squeeze. Measure the juice next morning, and allow an equal quantity
of heated sugar. Boil the juice fifteen minutes, add sugar and boil five
minutes. To each quart add one teaspoonful of gelatine dissolved in a
little cold water. As soon as gelatine is dissolved in the juice, pour
into glasses.


                           DRIED FRUIT JELLY

Wash the fruit, let soak over night and cook in the same water. Cook
till tender and proceed as in making Apple Jelly.


                            ORANGE MARMALADE

Wash and cut the peel in quarters from eight oranges and four lemons.
Cook the peel until soft in enough boiling water to cover. Save four
cups of this water and pour it over three quarts of sugar. Scrape the
white insides of the peelings with a spoon, throwing this inside lining
away, and cut the peelings in narrow strips with the scissors. Remove
the seeds and the tough skin from the orange, dividing it into small
sections. Then cook the syrup, pulp and peelings all together for nearly
one hour.


                            CARROT PRESERVES

Wash and scrape three pounds of carrots, steam until tender, add two
quarts of sugar, grated rind and juice of six lemons, and one-half
cupful chopped almonds. Cook thirty-five minutes.


                          LEMON RIND PRESERVE

During the summer, whenever lemonade is made, after squeezing the
lemons, drop the shells into a jar of fresh water, keep it in the ice
box and change the water twice a week. At the time of changing, drops of
pure oil of lemon will be found floating on the water. Put these drops
carefully in a bottle. After about two weeks, scrape the white inside
out with a spoon and throw it away. Weigh the shells and add an equal
weight of sugar and cook slowly till thick.


                          RASPBERRY PRESERVES

Take an equal weight of fruit and sugar. It is usually cupful for
cupful. Cook one-fourth of the fruit till soft. Strain it, and pour the
juice in the kettle with the sugar, stirring till sugar is dissolved.
Put in the remainder of the fruit and boil for five minutes. Dip out the
fruit and put in jars till nearly full. Boil the syrup till it jellies,
pour over the berries till jars are completely filled, and seal.

If a tablespoonful of glycerine be added to each pound of fruit used in
making jam, it will prevent crystallization.


                               FRUIT JARS

Turn fruit jars upside down to prevent fruit becoming mouldy.

Put a teaspoonful of pulverized borax into a pan of cold water, put the
jars in the pan and set on the fire till the water is at boiling point.
Remove the jars, place on a cloth wrung from hot water, and fill
immediately with fruit. Put on one rubber and screw on the cover. Let
stand till just cool enough to handle, and to harden the paraffin. Pour
the paraffin all over the rubber where it touches the jar and where it
hits the cover. When opening jars, save the paraffin and use again.

When a fruit jar cover refuses to come off, run a knife around the jar
under the rubber band, and the cover will loosen immediately.


                            SAVING PEELINGS

Whenever apples, peaches or similar fruits are peeled, dry the peelings,
and at preserving time they are fine for jelly.


                         TO REMOVE PEACH SKINS

Place the fruit in a pan and cover it with boiling water.

Place another pan of the same size over this, and let stand until cool,
and the skins will come off almost whole in the fingers. And when the
peach is cut open, the pit will drop out.

When putting away fruit jars if the rubbers are dropped inside and the
cover screwed down, the rubbers will be just as good the next season.

Discoloration on the hands from vegetables or fruit may be removed by
dipping the hands in very strong tea and washing them in warm water.




                          CANNING IN THE JARS


                             CANNING APPLES

Add four quarts of cold water to one quart of sugar and boil to a syrup
and cool. Wash, wipe and cut in quarters rather tart apples and pack in
fruit jars. As fast as a jar is filled, cover immediately with the syrup
to prevent the fruit turning dark. When jars enough are ready to heat,
put them in a wash boiler, galvanized tub or dish pan, setting them on
small pieces of wood to prevent them from resting on the bottom. Put in
cold water to nearly the top of the jars and let it boil ten minutes.
Some of the fruit will cook down, and all such jars must be filled with
hot syrup. Seal immediately.


                 CANNING APRICOTS, PEACHES, PEARS, ETC.

Proceed same as Canning Apples.


                     CANNING PEACHES AFTER SEALING

Prepare a basket of firm peaches by washing, wiping, peeling, quartering
and removing pits. As fast as peeled, put into cold water to prevent
turning dark. Add one quart of sugar to four quarts of water and boil to
a thin syrup. Set the jars on a cloth wrung out of hot water, fill
tightly with the fruit, and pour in boiling syrup to fill the jars
completely. Seal immediately. Place the jars at once in a tub or wash
boiler and cover with boiling water. Place a cover over them and leave
until cold. Pour paraffin around each jar where cover hits the rubber
and where the rubber hits the glass. Old blankets or rugs may be used as
a cover for jars in tubs.


                   CANNING PEARS, QUINCES AND GRAPES

Proceed as in Canning Apples or Peaches.


                            CANNING RHUBARB

Wash, peel and cut rhubarb in inch lengths. Place immediately in jars,
fill them with fresh cold water and seal at once.


                            CANNING TOMATOES

Proceed as in Canning Peaches, substituting boiling water for syrup.


                             SPICED PEACHES

Wash and wipe firm peaches, but do not peel them. Add one and one-half
quarts sugar to one quart of vinegar. As soon as the syrup boils, put in
as many peaches as it will cover, cook till tender and seal in fruit
jars.


                              TUTTI FRUTTI

Put one pint of French brandy into a three gallon stone jar. Put a layer
of unsweetened stewed strawberries in the bottom, and cover with an
equal quantity of sugar. Then add the fruits as they appear in market,
stewing them till soft, adding one cupful of sugar to one cupful of
fruit. Keep covered with a piece of thick white paper to fit in the jar.
Dip the paper in olive oil and take it out each time fresh fruit is
added. When the jar is filled, cover well and keep in a cool dark place.




                           CANNING VEGETABLES


                          CANNING GREEN BEANS

String and break into one inch pieces, then proceed as in canning
Peaches, substituting boiling water for syrup.


                              CANNING CORN

                            9 cupfuls corn
                            ½ cupful sugar
                            ½ cupful salt
                            2 cupfuls water

Cut sweet corn from the cob, stir in with salt and sugar and boil twenty
minutes. Pour into glass jars and seal as in canning fruits. After
opening the corn for use, rinse in cold water to remove surplus salt.


                        GREEN TOMATO MINCE MEAT

                     1 peck chopped green tomatoes
                     4 lbs. sugar
                     1 lb. raisins
                     1 lb. currants
                     ¼ lb. citron
                     2 tablespoonfuls cinnamon
                     1 tablespoonful cloves
                     2 tablespoonfuls salt
                     1 tablespoonful allspice
                     ½ cupful butter

Put tomatoes through the food chopper to crush and loosen the juice, add
all the other ingredients, cook until tender and can in glass jars, for
use in winter.




                     CHUTNEY, CATSUP, PICKLES, ETC.


                             APPLE CHUTNEY

                        6 tart apples
                        4 tomatoes
                        1 onion
                        1 cupful vinegar
                        ¼ cupful brown sugar
                        1 teaspoonful ginger
                        pinch of cayenne pepper
                        a clove of garlic

Peel and chop apples and tomatoes, add onion and garlic grated, spices,
sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to
cool, then seal in jars or bottles.


                             BENGAL CHUTNEY

                         2 lbs. green apples
                         ¼ lb. brown sugar
                         3 cupfuls vinegar
                         1 teaspoonful ginger
                         1 teaspoonful garlic
                         dash of cayenne pepper

Chop apples and mix all together in a stone jar and bake five or six
hours till the mixture is like pulp. Seal in jars or bottles.


                           EAST INDIA CHUTNEY

                          3 pints vinegar
                          1 lb. brown sugar
                          1 cupful salt
                          12 large sour apples
                          7 large tomatoes
                          1 lb. raisins
                          2 oz. ground mustard
                          4 oz. mustard seed
                          ¼ oz. tumeric
                          ½ oz. cayenne pepper
                          4 oz. onions
                          2 cloves of garlic

Put all spices in a little cheese cloth bag and tie. Pare and chop the
apples, tomatoes and onions, add the other ingredients, mix all
thoroughly and boil for two hours. Put through a colander and seal in
jars or bottles.


                           GOOSEBERRY CHUTNEY

                      2 pints gooseberries
                      1½ cupfuls raisins
                      3 onions
                      1 cupful brown sugar
                      1 quart vinegar
                      3 tablespoonfuls mustard
                      3 tablespoonfuls ginger
                      3 tablespoonfuls salt
                      ½ teaspoonful cayenne pepper
                      ¼ teaspoonful tumeric

Chop onions and berries, put on to heat and add the other ingredients
and cook thirty minutes. Strain through a sieve and seal.


                             QUICK CHUTNEY

Scald and peel one large tomato, chop, add one small chopped onion and
one chopped green chili. Mix thoroughly with one-half teaspoonful lemon
juice and a pinch each of salt and sugar.


                                 CATSUP

To keep catsup from moulding, place a few whole cloves on top just
before sealing.

Always keep pickles and vinegar in glass jars.


                              PRUNE CATSUP

                      4 quarts prune pulp
                      3 cupfuls vinegar
                      1½ cupfuls brown sugar
                      ¼ cupful salt
                      1 teaspoonful cinnamon
                      3 teaspoonfuls pepper
                      ½ teaspoonful cayenne pepper
                      2 cupfuls mustard
                      1 teaspoonful cloves

Soak dried prunes over night. Drain and cook soft in boiling water.
Remove pits and put through colander. Mix the pulp thoroughly with all
the ingredients, cook for one hour and stir constantly. Seal and allow
to stand at least a month before using.


                             TOMATO CATSUP

                      ½ bushel ripe tomatoes
                      2 cupfuls sugar
                      2 cupfuls vinegar
                      ¾ cupful salt
                      1 tablespoonful allspice
                      1 tablespoonful cloves
                      1 tablespoonful cinnamon
                      1 teaspoonful pepper
                      ½ teaspoonful cayenne pepper

Scald and peel tomatoes, cut in small pieces and put in a preserving
kettle to cook till soft. Strain through a sieve, add the other
ingredients, cook about three hours and seal. Have the spices tied in a
cheese cloth bag.


                              CHILI SAUCE

                     1 doz. ripe tomatoes
                     3 large onions
                     3 large green peppers
                     1½ cupfuls vinegar
                     2½ teaspoonfuls cinnamon
                     2½ tablespoonfuls brown sugar
                     2½ tablespoonfuls salt
                     1½ teaspoonfuls ginger
                     ¾ teaspoonful cloves

Scald and peel tomatoes, slice and drain. Chop onions and peppers and
cook all together about three hours till thick. Seal at once.


                         QUICK CUCUMBER PICKLES

                        1 quart vinegar
                        1 cupful olive oil
                        ½ cupful salt
                        1 oz. white mustard seed
                        cucumbers

Wash cucumbers, put in glass jars and pour the well mixed ingredients
over them. Cover, and allow to stand for a week before using.


                         SMALL CUCUMBER PICKLES

Wash and wipe four quarts small green cucumbers, put in a stone jar and
add one cupful of salt dissolved in two quarts of boiling water, and let
stand three days. Drain off this brine, heat it to boiling point, pour
over the cucumbers, let stand a second three days, drain, heat and pour
over and let stand for a third three days. Then drain, wipe the
cucumbers, and pour over them one gallon of boiling water in which one
tablespoonful of alum is dissolved. Let stand six hours and drain from
alum water. Mix the following:

                       1 gallon vinegar
                       4 red peppers
                       2 sticks of cinnamon
                       2 tablespoonfuls allspice
                       2 tablespoonfuls cloves

Boil these ingredients for ten minutes, then take one-fourth of it and
boil with the cucumbers, a few at a time for ten minutes, putting the
pickles as fast as boiled, into a stone jar. Strain the other
three-fourths of the mixture over pickles in jar.


                              DILL PICKLES

Wash cucumbers and lay in water over night. Next morning pack tightly in
jars and fill the spaces between the pickles with dill. Make a brine of
three quarts water, one quart vinegar and one cupful salt, boil together
and pour while hot over the pickles and seal. Dill may be added to suit
the taste.


                             FRENCH PICKLES

                      1 peck green tomatoes
                      6 onions
                      1 cupful salt
                      2 lbs. brown sugar
                      2 tablespoonfuls cinnamon
                      2 tablespoonfuls mustard
                      2 quarts water
                      4 quarts vinegar
                      2 tablespoonfuls cloves
                      2 tablespoonfuls ginger
                      2 tablespoonfuls allspice
                      1 teaspoonful cayenne pepper

Slice tomatoes and onions, sprinkle with the salt and let stand over
night. Next morning, drain, add two quarts of water and one quart of
vinegar, boil fifteen minutes and drain. Then add the remaining two
quarts of vinegar and the other ingredients and boil twenty minutes and
set away in a covered crock, or seal in jars.




                     WINES, FLAVORINGS AND VINEGARS


                               GRAPE WINE

Wash and pick grapes from stems, press out the juice, measure, and put
in a stone jar with three pounds of sugar to each gallon. Skim it for
twelve consecutive days. Then strain, and add one and one-half pints
alcohol to six gallons of juice. Pour in stone jars and cork tightly.


                            STRAWBERRY WINE

Proceed as for Grape Wine, using two and one-half pounds of sugar to
each gallon of juice.


                        UNFERMENTED GRAPE JUICE

Have thoroughly fresh ripe grapes. Wash, remove skins, boil skins and
pulp together in a little water till tender. Strain through cheese
cloth, but do not squeeze. Hang up to drip several hours. Measure the
juice, put it on to boil and as soon as it starts boiling, add half as
much sugar as there is juice. Boil till sugar dissolves, put into jars
and seal hot.


                      MAKING LEMON FLAVORING No. 1

Cut the rinds of two lemons in small pieces, put them into a four ounce
bottle, fill with deodorized strong alcohol and let stand in a warm
place for one week. Put two drachms fresh oil of lemon, four ounces of
deodorized strong alcohol and the juice of half a lemon in a large
bottle and strain into the contents of the smaller bottle.


                      MAKING LEMON FLAVORING No. 2

Cover small pieces of fresh lemon peel with brandy in tightly covered
jars, and use the liquid later for flavoring.


                         DRIED LEMON FLAVORING

Put dried lemon peel through the food chopper two or three times, sift,
and put the fine powder away for flavoring.


                        MAKING ORANGE FLAVORING

Proceed same as in making Lemon Flavoring.


                     MAKING VANILLA FLAVORING No. 1

With one ounce of finely cut fresh vanilla beans, rub two ounces of
sugar and put in a pint bottle. Pour over this four ounces of distilled
water and ten ounces of 95% deodorized alcohol. Let stand for two weeks
in a warm place, shaking occasionally.


                     MAKING VANILLA FLAVORING No. 2

Proceed as in making Dried Lemon Flavoring.

Vanilla should be kept in the dark.


                       TO CLARIFY VINEGAR OR WINE

To each gallon of vinegar, pour in one pint or a little more, of new
milk, and let stand one day. The milk will be curdled and caked in the
bottom of the jar and all the sediment will adhere to it, and the
vinegar may be drained off perfectly clear.


                           WATERMELON VINEGAR

Take the inside of very ripe watermelons, crush in a stone jar, strain
the juice into glass jars, cover and set away to sour. Makes good
vinegar.

A small button of garlic in a quart of vinegar gives a good flavor to
salads with which it is used.




               PERSONAL COMFORTS AND THINGS GOOD TO KNOW


                         GOOD COMPLEXION CREAMS

Plenty of buttermilk drank each day.

At least a tablespoonful of olive oil each day.

Tomatoes eaten daily.

Onions eaten three times a week.

Plenty of good drinking water.

Apples eaten daily.


                           CUTS, BURNS, ETC.

Put a few drops of carbolic acid in the water to wash cuts, burns and
bruises.

Never close a cut with court plaster. When necessary to cover it to keep
out dirt, or to prevent hitting it, fasten a soft piece of linen over
it.


                          AN INSECT IN THE EAR

Hold a lighted lamp to the ear, and the insect will at once come toward
it.


                   TO REMOVE A SUBSTANCE FROM THE EYE

To remove a foreign substance from the eye, slice a very thin piece from
a raw potato, raise the lid and lay the potato on the eyeball. Leave for
a little time, remove and the substance will be found adhering to the
potato.

A moistened flax-seed may be used in the same manner as the potato
piece.


                    TO PREVENT EYE-GLASSES STEAMING

Rub both sides of eye-glass lenses with soap or vaseline, wipe off with
a soft cloth and polish with tissue paper or a silk handkerchief, and
glasses will not steam in cold weather.


                 TO REMOVE A FISH BONE FROM THE THROAT

Swallow a raw oyster or a raw egg.


                            BLISTERED HEELS

If heels are blistered from slipping up and down in low shoes, paste
four small half circles of velveteen smoothly to the side of the heel
and the nap of the velveteen will prevent the foot slipping.

Another way to prevent blistered heels from low shoes rubbing them, is
to stick a strip of adhesive tape around the back of the heel at the
spot where the shoe rubs.


                               HOT CLOTHS

Hot cloths may be quickly prepared by heating them in a steamer, which
is easier than wringing them out of hot water.


                             HOT WATER BAG

Instead of the rubber bag for hot water, a screw top coffee can is a
good substitute, as it never leaks, and keeps hot all night. Cover it
with a washable case of outing flannel.

Another good hot bag is one made of strong muslin with a washable cover.
Heat clean sand in the oven and fill the bag.

A bag filled with hot salt is also good.


                           LOCKJAW PRECAUTION

When a rusty nail or any other metal causes a wound, bathe it, and hold
it for half an hour or more over a burning woolen cloth. A piece of wool
may be burned over a shovel of coals, or in any other way, just so the
smoke pours on the wound.


                       TO MAKE A MUSTARD PLASTER

                         2 teaspoonfuls mustard
                         2 teaspoonfuls flour
                         2 teaspoonfuls ginger
                         water

Mix the mustard, flour, and ginger with enough water to make a paste,
and place between two pieces of soft muslin and apply. If it burns too
much at first, lay on an extra piece of muslin and remove it later.


                      TO STOP A SIMPLE NOSE BLEED

Press with the fingers on the upper lip beneath the nostril.


                   TO EXTRACT A NEEDLE FROM THE FLESH

Apply a magnet immediately.


                                POISONS

In case of accidental swallowing of poison, mix three teaspoonfuls of
mustard with a cupful of warm water and swallow as quickly as possible.


                          TO REMOVE A SPLINTER

Fill a wide-mouthed bottle nearly full of hot water, place the part
containing the splinter over the mouth of the bottle and press tightly.
The suction will draw the flesh down and the steam will remove the
splinter.


                        LAVENDER SMELLING SALTS

               8 oz. carbonate of ammonia cut in squares
               1 fluid ounce oil of cloves
               ½ oz. oil of lavender
               ½ oz. oil of bergamot
               ½ oz. oil of cassia

Put the ammonia into a smelling bottle, mix the oils thoroughly and pour
just enough into the bottle to cover the ammonia, keeping the remainder
to replenish the smelling bottle.


                    TO RELIEVE THIRST WITHOUT WATER

Keep a dry pebble or button in the mouth.




                          BATHROOM AND TOILET


                             TO CLEAN COMBS

Put a few drops of ammonia in a basin of water and let the combs remain
in it a few minutes, rinse and wipe. Combs may also be cleaned in
gasoline.


                           TO CLEAN A BATHTUB

Use kerosene, gasoline, or turpentine on an enameled tub.


                              FOR THE BATH

Mix four ounces of alcohol, one-half ounce of ammonia and one drachm of
oil of lavender, and pour a few drops into a bowl of water to perfume
and soften it.


                             FOR BATH BAGS

                       4 lbs. oatmeal
                       1½ lb. powdered orris root
                       1½ lb. almond meal
                       2 quarts of bran
                       1 lb. white castile soap
                       3 oz. violet sachet

Have the soap dried and powdered, mix all together and keep in glass
jars from which to fill small cheese cloth bags to use as sponges.

Another pleasing softener and perfume is made with two and one-half
pounds of fine oatmeal and four ounces of powdered orris root. Make
cheese cloth bags about four inches square, and fill as wanted.

Two tablespoonfuls of powdered borax is good to soften the water in the
bath.

A few drops of lavender and cologne in the bath are pleasing.

A few drops of camphor seems refreshing in a bath.


                        TO CLEAN BRISTLE BRUSHES

Wash in warm water in which a little baking soda is dissolved, and rinse
in warm water and turn bristle side down to dry.


                             FOR THE HANDS

Immediately after washing and wiping the hands, dip in vinegar and rub
together till dry.

Corn meal used with vinegar is good.

Lemon juice is fine for removing stains from the hands.

Putting salt into water for rinsing the hands after cleaning them in
soapy water, will be beneficial.

A little granulated sugar should be kept on the washstand to dip the
fingers in after covering with soap. The sugar makes a fine lather and
leaves the hands very soft. Do not keep much sugar on the stand, as it
soon gets hard, but add to it as needed.

Rubbing the hands with a cut tomato once each day will remove stains and
whiten the hands.


                         FOR A DISCOLORED NECK

Dissolve one teaspoonful of salt in one pint of fresh milk, wash the
neck with it at night, let it dry on, and wash off with warm water in
the morning.


                           TO CLEAN A SPONGE

Rub lemon juice well into it, and rinse in several lukewarm waters, to
remove a sour smell.


                               THE TEETH

Put a few drops of lemon juice in the water with which the teeth are
brushed.

Occasionally brush the teeth with salt.


                        TO CLEANSE A TOOTHBRUSH

Wash toothbrushes occasionally in a strong solution of salt and water
and dip them, once in a while, in boiling water.


                         TO MAKE A TOOTH POWDER

Mix two ounces of precipitated chalk with two ounces of powdered orris
root, then add twelve drops of eucalyptus and mix again.




                                THE HAIR


                             A DRY SHAMPOO

Sift yellow corn meal till fine, and rub into the hair, brush
thoroughly, and repeat.


                             AN EGG SHAMPOO

Beat two eggs, add the juice of a lemon, rub thoroughly through the
hair, and rinse in several warm waters. Dry in sun and air.

Rub dry salt into the hair at night, wear a night cap, and brush out all
the salt in the morning, to make the hair lustrous.

Washing hair in warm salt water is very good if not done too often.
Always dry in sun and air.


                             A GOOD SHAMPOO

Lay a cake of Ivory soap in a pitcher, pour over it a pint of boiling
water, and stir till there’s a good lather. Add one teaspoonful of
bicarbonate of soda, wash the hair and scalp thoroughly and rinse in
several warm waters.


                       A SHAMPOO FOR AUBURN HAIR

Put five cents worth of Salts of Tartar in a pint of warm water, rub
into the hair, making a fine lather. Leave it a short time, and rinse in
several warm waters.


                           WASHING BLOND HAIR

After shampooing blond hair, to the last rinsing water, add the juice of
half a lemon strained through a cloth. Dry in sun and air.


                          TO KEEP HAIR IN CURL

Put the white of an egg in a cup, beat to a froth, and fill the cup with
rain water. Apply this to the hair, and roll on clean strips of old
stockings and tie in bow knots.


                           TO REMOVE TANGLES

Put a little alcohol on the tangle.




                         GLOVES, PARASOLS, ETC.


                             TO MEND GLOVES

Sew over and over on the wrong side with cotton thread, or place court
plaster of the same color on the underpart, smoothing till dry.


                         TO PRESERVE NEW GLOVES

Wrap in paraffin paper to prevent fading.


                      TO FRESHEN BLACK KID GLOVES

Cover with ink and polish with a soft cloth when dry.


                        TO CLEAN CHAMOIS LEATHER

Wash in a weak solution of soda and warm water. Soap the chamois skin
with Ivory soap and soak it in the soda water for two hours. Rub it
softly till clean, rinse in two soapy waters (not clear water), wring in
a rough towel, dry in the air, and when nearly dry, pull carefully into
shape.


                          TO FRESHEN SUEDE KID

Rub with a piece of emery paper.


                       TO DRY CLEAN WHITE GLOVES

Lay the gloves on a table, rub into them Fuller’s earth and powdered
alum mixed in equal quantities, rub well, then brush well, and sprinkle
with dry bran and whitening. Leave on a short time, then shake.


                       TO WASH WHITE SILK GLOVES

Wash at night with Ivory soap suds. Rinse well and let dry in the dark
to prevent turning yellow.


                       TO CLEAN WHITE KID GLOVES

Put on the hands and proceed to wash them as though washing the hands in
a bowl of gasoline. When clean, wipe dry on a clean white flannel or
towel. Remove and hang out to air. Use gasoline out of doors.


                        TO CLEAN A WHITE PARASOL

Put in a tub of warm Ivory soap suds, and scrub inside and out,
carefully, with a small scrubbing brush. Rinse well, and dry open, out
of doors in the sun. If the parasol is white silk, dry in the shade.


                        TO CLEAN KHAKI TROUSERS

Use warm water, soap, and a scrubbing brush.




                           SHOES AND RUBBERS


                            TO BLACKEN SHOES

Use a discarded tooth brush to apply paste blacking. A few drops of
paraffin added to shoe blacking will impart a good polish to damp shoes,
and help preserve the leather.


                        TO CLEAN PATENT LEATHERS

Clean with olive oil, then polish briskly with a soft woolen cloth.

Wipe off dust and dirt, clean with sweet milk, leaving the milk on for a
few minutes, then wipe with a soft cloth.

Wipe the patent leather to remove dust, then wipe with olive oil and
polish with a soft cloth.


                           CLEANING TAN SHOES

Rub with the inside of a banana peel, then wipe dry with a soft cloth.

A flannel cloth dipped in turpentine cleans tan leather.


                      CLEANING WHITE CANVAS SHOES

Use a preparation purchased at the stores where the shoes are sold. It
is much more convenient to use and costs no more than preparations made
at home.


                        CLEANING WHITE KID SHOES

Dip a clean white flannel in benzine and rub the kid, dipping frequently
into the benzine and rubbing quickly, then rub with a dry flannel.

A piece of Art Gum is also good for cleaning kid, but if badly soiled,
plenty of benzine or gasoline is better.


                            FOR CREAKY SHOES

Have a cobbler drive a couple of small wooden pegs into the soles.


                           CARE OF NEW SHOES

If allowed to stand over night in a pan with enough olive oil to cover
the soles, they will last longer, and never creak.

Rub new shoes with a slice of raw potato, and they will polish as easily
as old ones.

Coat the soles of new shoes with three or four coats of copal varnish
and they will seldom need resoling.

Rub new shoes occasionally with vaseline to prolong their wearing
qualities.

If the soles of shoes are oiled with a little vaseline about twice each
month, and let dry over night, rubbers will seldom be needed to keep out
dampness.

Wet shoes should be stuffed with paper to absorb the moisture and
prevent the leather getting hard.


                              INNER SOLES

Inner soles for shoes may be cut from old felt hats. Soles for bedroom
slippers may be cut from old felt hats and glued to the ordinary sole,
or bound and sewed to a soft top shoe.


                               SHOE LACES

If shoe laces are slightly waxed, they will not come undone.

Tie a shoe lace bow as usual, and before pulling the loops tight, slip a
second loop through the center and tighten. This will never slip.


                            TO SAVE RUBBERS

Cut a heel shaped piece out of an old rubber and glue in the heel of the
new one.

Always mark your initials inside your rubbers.

To varnish rubbers helps looks and wearing qualities.

When heels of rubbers are worn out, cut them into strap or toe rubbers.

Turn rubbers wrong side out to wash, and they will dry without rotting.




                   HATS, FEATHERS, RIBBONS AND LACES


                           TO CLEAN FELT HATS

Rub corn meal carefully into the felt, and remove with a soft brush.

Or scrub with corn meal and gasoline.

The inner part of a stale loaf of white bread rubbed into the felt is
sometimes very successful in cleaning.

Rub the entire hat with fine sandpaper and it leaves the hat like new.

To dust a felt hat, use a piece of velveteen.


                          TO CLEAN STRAW HATS

Clean a black chip hat with a soft cloth dipped in alcohol.

To restore the color, use one-half pint hot water with one teaspoonful
of ammonia. Cover the hat with a cloth wet in this mixture, let stand a
few minutes, then place a warm iron over the cloth, and press into
shape.


                      TO FRESHEN BLACK STRAW HATS

Mix one ounce of black sealing wax and one-half pint of alcohol. Leave
the bottle in a warm place till the contents are creamy, shake the
bottle well, and brush over the hat.


                       TO CLEAN WHITE STRAW HATS

Mix corn meal and gasoline, and scrub with a small scrub brush. Apply
till clean, and brush dry.

Another method is to make a paste of sulphur and lemon juice and scrub
the hat with it, rinsing in clear water, very quickly.

And still another way is to pour peroxide of hydrogen on the hat and
brush it with a small scrub brush. Repeat till clean, shape the hat, and
dry in the sun.


                   TO CLEAN AND FRESHEN CHIFFON HATS

Mix equal parts of magnesia, French chalk and pulverized soap, sprinkle
thickly on the hat, leave for a day, and brush off.

If a chiffon or flower hat is caught in a heavy shower, shake it well
and suspend it bottom side up in some convenient place to dry. It will
revive like new.

Any lace or flower or other hat may be dipped in gasoline entirely, and
cleaned thoroughly. Always be careful to use gasoline out of doors.


                           TO CLEAN FEATHERS

Put one cupful of corn meal, one-half cupful of white flour and three
tablespoonfuls of powdered borax into a paper bag and shake the feathers
in this till clean, then remove and shake. This also cleans laces, etc.

Feathers are also cleaned by dipping in gasoline, rubbing the feathers
toward the tip, then shaking dry. This does not take out the curl. Never
use gasoline indoors.


                        TO CLEAN WHITE FEATHERS

Make a paste of flour and gasoline. Put the feather in it and rub
carefully the entire length, toward the tip. Repeat till clean. Rinse in
clear gasoline and shake dry.


                            TO CLEAN RIBBONS

“Wash ribbons” washed in warm soapy water, squeezed as dry as possible,
smoothed, placed on an ironing board and held down with a warm flat iron
in one hand while the other hand pulls the ribbon quickly under the iron
till it is dry, will be like new.

This is good for cleaning ribbons. Dip in lukewarm water, spread on a
table and scrub with a brush rubbed in Ivory soap. Rinse in clean warm
water and press between folds of thin cloth.


                        TO WASH DELICATE RIBBONS

Immerse in salt and water, and dissolve shavings of Ivory soap in
boiling water till like jelly when cooled slightly. To a little of this
jelly, add warm water to form a good suds, add a pinch of borax, put the
ribbon in and squeeze back and forth through the hands till clean. Then
rinse in warm, then in cold water, roll smoothly in a towel and in about
two hours, press between paper.

Gasoline is fine for cleaning ribbons. Do not use gasoline indoors.

Ribbons and silk may be scrubbed with Ivory soap and gasoline, rinsing
in clean gasoline.


                           TO STIFFEN RIBBONS

Put a teaspoonful of sugar in a cupful of water and rinse ribbons, and
when pressed between paper, they are like new.


                          TO CLEAN WHITE WINGS

Make a paste of naphtha and French chalk, letting it dry on the wings
and remain for a day, then brush.

Ordinary white wings may be scrubbed with a small scrubbing brush and
Ivory soap suds. Scrub in the direction the wings grow, rinse well and
while drying, brush frequently.


                        TO CURL OSTRICH FEATHERS

Sprinkle salt over hot coals, and shake the feathers over them.

Or place the plume in a warm oven for a few minutes.


                            TO COLOR FLOWERS

Squeeze a little oil paint of the desired color into a cup. Pour in a
little gasoline, and mix it with a stiff brush (about one-half inch in
width) with the paint. Add gasoline a little at a time till the right
shade is reached. Try a leaf in it, dipping in, then shaking dry. Drying
makes the color several shades lighter. Ribbons, laces, gloves, etc.,
may be tinted in this manner.


                     TO PREVENT SILK FROM CRACKING

Press with a hot iron.


                          TO CLEAN BLACK SILK

Brush black taffeta with a piece of velveteen, pin it smoothly to the
ironing board and sponge with one tablespoonful of ammonia in two quarts
of strong black coffee. Sponge both sides and rub dry with a clean soft
cloth. An old soft stocking makes a good sponging cloth. Equal parts of
ox gall and boiling water are also good for sponging black silk.

Another sponging liquid is one teaspoonful of ammonia in a cupful of
strong tea.


                      TO REMOVE BEESWAX FROM SILK

Put the spotted places between clean white blotting paper, and press
with a quite warm iron, changing the blotters as the wax is absorbed.

Grease spots are often removed in the same manner.


                          TO WASH PONGEE SILK

Wash in lukewarm Ivory soap suds, rinse in warm water, hang on the line
and let drip dry, and press on the wrong side without dampening. Pongee
sometimes shrinks when wet.


                           TO FRESHEN VELVET

Spread a cloth wrung from cold water on top of a not too hot range, or
over an inverted flat iron, spread the velvet over it and brush lightly
with a whisk broom. Velvet can be made to look like new.


                          TO CLEAN WHITE SATIN

To dry clean white satin, use dried bread crumbs finely sifted, mixed
with an equal quantity of pulverized blue. Spread over the satin, let
remain an hour or two, and brush off with a piece of soft clean linen.
If gold or silver trimmings are on the satin, use a piece of clean white
velveteen for brushing.


                          TO WASH WHITE SATIN

Use Ivory soap suds in lukewarm water, rinse in lukewarm water, and
press on the wrong side.

Silks, satins and velvets may often be cleaned by using gasoline and
corn meal, cleaning a small space at a time and rubbing with a soft
clean cloth. By adding little salt, the gasoline will never leave a mark
around edges.


                          TO CLEAN SILK GOWNS

Grate a large raw potato to each quart of soft water necessary to wash
the dress. Cover the potatoes well with cold water, let stand two days
without moving, pour off the clear water carefully into the tub or large
pail in which the dress is to be washed, and dip the pieces up and down
till clean. Do not wring, but hang out to drip nearly dry, when the
pieces should be laid flat and wiped on both sides, and pressed between
soft cloths or paper.


                             TO WASH LACES

Fine laces, handkerchiefs, doilies or trimmings, may be made like new by
soaking them in lukewarm Ivory soap suds for a couple of hours, changing
the water and repeating till clean. Squeeze them very gently, rinse in
several warm waters and while quite wet (do not squeeze), pat them
carefully in shape on a flat smooth surface to dry. Place them right
side up and they will look exactly like new, and it is very easy to
spread each tiny figure into shape when it is quite wet. A large piece
of marble or glass, the bottom of a large platter, or the bottom of a
flat porcelain bath tub is good to dry them on. Thin laces may be dried
on the window pane, but heavier lace will not stay on the glass. Lace
yokes are beautifully done in this manner.


                           TO DRY CLEAN LACES

Rub block magnesia or corn starch carefully into the lace, roll or fold
and lay away for several days, when the powder may be shaken out. If not
perfectly clean, repeat. Flat pieces of lace may be laid over a piece of
white paper that is covered with block magnesia, the lace itself also
well covered, another sheet of white paper laid on the lace and a heavy
flat weight, like a large book, placed on top and left to press the lace
for several days. Shake, or brush carefully with a soft brush.


                          TO CLEAN LACE YOKES

Sprinkle boric acid on a lace yoke, lay away for a couple of days, shake
well, and the yoke will be clean without removing it from the waist.


                          TO CLEAN LACE WAISTS

Put a delicate lace waist into a two quart glass jar filled with
gasoline with the top tightly screwed on, and let stand over night. Next
morning pour out a little of the gasoline, shake the jar thoroughly,
remove the waist, and shake carefully dry. If the gasoline is much
soiled, rinse in clean gasoline. And do not use gasoline indoors.


                        TO DRY CLEAN LACE WAISTS

Put a lace waist in a pillow case, cover thickly with corn meal and
flour mixed, leave for several days, take out of doors and shake well
but carefully in the bag. Then remove and shake free from the flour and
corn meal.


                          TO WASH LACE WAISTS

Shake the dust from a washable lace waist, immerse it in clean warm
water, with a tablespoonful of ammonia stirred in, then lay it in a wash
bowl, cover it with strong Ivory soap suds and set in the sun for three
hours. Do not rub, but dip up and down, rinse well in several warm
waters, starch if desired, and press on the wrong side, on a padded
ironing board.


                             TO COLOR LACES

Proceed in same manner as To Color Flowers.


                             TO CLEAN VEILS

Put the veil into a glass fruit jar, filled with wood alcohol, screw the
top tightly on, and leave for about ten minutes. Then pour out a little
of the alcohol, replace the top and shake the jar thoroughly. Squeeze
the veil carefully, and shake partly dry (out of doors), then pin over a
sheet on a bed or table, to dry in shape. Do not use alcohol near fire.


                             TO WASH VEILS

Dip the veil into a warm suds of Ivory soap, squeeze it carefully till
clean, rinse in several warm waters, and pin on a sheet on a bed or
table till partly dry, then press under a cloth with a warm iron.


                         TO FRESHEN BLACK VEILS

Stir a dessertspoonful of ammonia into a quart fruit jar nearly filled
with alcohol, put a black veil in, cover tightly, and shake thoroughly.
Remove from the jar, squeeze carefully, shake till nearly dry, pin on a
sheet on a bed or table, and leave till perfectly dry.


                         TO FRESHEN BLACK LACE

Spread the lace on a flat surface, brush carefully with a soft brush,
and shake out the dust. Mix in a saucepan one dessertspoonful of dry
tea, one pint of boiling water and one teaspoonful of gum arabic. Simmer
slowly, stirring till the gum is dissolved. Strain into a dish and soak
the lace in it for thirty minutes. If the lace is silk, add a
teaspoonful of alcohol to the solution. After soaking, squeeze the lace
carefully, then put it in folds of cloth and squeeze. Then smooth it in
shape, roll carefully in a dry cloth, let remain an hour and press over
paper on a padded ironing board, with a paper on top of the lace which
must be pressed on the wrong side.


                            TO STIFFEN LACE

Put a pinch of sugar in the last rinsing water.


                       TO CLEAN A BLACK WOOL GOWN

Sponge with ammonia and warm water, a tablespoonful of ammonia to a
quart of water. Rub powdered French chalk into the spots, leave for half
a day, cover the chalk with clean white blotting paper and set a warm
iron on it. Then sponge again with ammonia and water, and press
carefully under a cloth, on the wrong side where possible.


                       TO WASH A BLACK WOOL GOWN

Boil one ounce of soap bark solution in one quart of water. When
thoroughly steeped, strain, and add to two gallons of hot water. Put the
dress in this and dip up and down till clean. Rinse in warm water,
squeeze carefully, shake out doors and let drip partially dry. Shake
again, hang up again and when nearly dry, press carefully on the wrong
side.


                         TO CLEAN COVERT CLOTH

Mix six ounces of water, one ounce of sulphuric ether and one ounce of
ammonia. Sponge covert cloth with the mixture, then sponge with warm
water, cover with a damp cloth and press dry, pressing on the wrong side
where possible.


                      TO CLEAN SPOTS FROM CASHMERE

Make a paste of Fuller’s earth and cold water, and put on the spots and
leave for several hours, then brush.


                        TO CLEAN MACINTOSH COATS

Dissolve a handful of the best gray lime in half a pail of water, and
apply to the coat, with a sponge. Repeat, after three hours.


                     TO REMOVE GLOSS FROM CLOTHING

Rub carefully with fine emery cloth. After using emery cloth on very
smooth surfaces, rub carefully the way of the nap with a warm silk
handkerchief.

Sponging with hot vinegar is good for removing shine from woolen
garments.

Black wool may be sponged with borax and water, then with clear water,
to remove gloss.


                        TO DRY CLEAN WHITE CLOTH

Rub pipe clay into the soiled places, leave for a few hours, or a day or
two, then brush off the pipe clay with a small scrubbing brush kept for
the purpose.


                        TO CLEAN WHITE FUR CLOTH

Brush the cloth the way of the nap, shake, dip a clean sponge in alcohol
and wash thoroughly in the direction the nap goes. Have mixed one part
powdered borax and three parts powdered starch, and sprinkle on while
the cloth is wet, all it will hold. Leave in a clean place for three
days, then brush out all the starch.


                   TO WASH WHITE SWEATERS AND SHAWLS

Use a tablespoonful of Pearline to each pailful of warm water. Cover the
garment with this, press down with the hands to squeeze out the dirty
water. Let soak thirty minutes, pour off the water and repeat till
clean. Rinse in several clean warm waters, but do not lift from the tub
or bucket the garment is washed in. Take out of doors, pour off all the
water possible. Squeeze the garment into a bunch in the two hands and
dump quickly on a dry sheet on the grass in the hot sun. Spread the
garment in shape and let dry. It will be perfect. If the sun is not hot
enough to dry it on the grass, the garment may be spread on a sheet
stretched on quilting or curtain frames across boxes or chairs.




                            REMOVING STAINS


                   TO REMOVE BLOOD STAINS FROM COTTON

To remove blood stains from cotton, wet the spots with cold water,
sprinkle with salt and rub lightly.

Or soak the material in salt and water, afterwards washing in soap and
water.

A spot on a starched garment may be removed by applying a thick paste of
corn starch and cold water.


                    TO REMOVE BLOOD STAINS FROM SILK

Use strong cold borax water.


                  TO REMOVE CHOCOLATE AND COCOA STAINS

Wash first in cold, then pour boiling water through the stains.


                        TO REMOVE COFFEE STAINS

Spread the stained part over a basin, rub in powdered borax and pour
boiling water through, and let soak.


                         TO REMOVE FRUIT STAINS

Spread the stained part over a basin, and pour boiling water through,
let soak for thirty minutes and launder as usual. Let dry in the sun.

Another method is to moisten the spots with camphor before wetting with
water, then launder as usual.


                         TO REMOVE GRASS STAINS

Rub the stain with molasses, laundering as usual, afterward. Another way
is to saturate the spot with kerosene, and launder. Alcohol will remove
grass stains in materials that will not launder.


                        TO REMOVE CANDLE GREASE

Use gasoline on a soft cloth.


                         TO REMOVE AXLE GREASE

To remove axle grease on washable garments, cover thickly with butter,
let stand a few minutes, wash in gasoline, and then in soap and water.

Grease may be removed from overalls by putting them in cold water, with
plenty of soap, and as soon as the water boils, add about three
tablespoonfuls of kerosene and boil a few minutes. Do not pour kerosene
from a kerosene can near a fire, but pour it from a can into a dipper
away from fire, and then pour from the dipper quickly into the boiler.

Chloroform will remove grease from the most delicate fabrics, but it is
apt to leave a mark and for that reason, ether is more universally used.

French chalk put around the edge of a spot before cleaning with gasoline
on cloth, will prevent a mark from showing.


                TO REMOVE INDELIBLE INK OR PENCIL MARKS

Dampen the spot with water, and rub with the head of a common match.


                          TO REMOVE INK STAINS

Cover the ink stain on any fabric with Hydrogen Peroxide, lay in the sun
and air, and repeat till the stain disappears.

Ink may be removed from wash goods by melting a piece of tallow, putting
the spot in the hot tallow and washing as usual. On colored garments
that will not wash, drop melted tallow and scrape off with a knife. If
the stain does not all come out, put a clean piece of blotting paper
over it, and press with a hot iron.


                    TO REMOVE INK FROM WOODEN FLOORS

Use lemon juice and salt, without soap.


                           TO REMOVE RED INK

Use ammonia and water.


                        TO REMOVE IODINE STAINS

Cover the stain on cloth as soon as possible with a paste of corn starch
and water. Change for fresh paste and repeat till stain disappears.

If the stain is on wood, apply the paste, let stand a few minutes, and
rub with a soft cloth.


                  TO REMOVE IRON RUST FROM WASH GOODS

Wet the spot with lemon juice, sprinkle with salt, and hold over boiling
water so the steam can go through. If very badly rusted, add three
tablespoonfuls of cream of tartar to three gallons of water, and boil
the stained garments in it for about one hour.

Another way is to boil pie plant in enough water to soak the dress,
remove the pie plant and soak the dress in the water for some time, then
wash as usual.


                      TO REMOVE LEMON JUICE STAINS

Mix one tablespoonful of ammonia in four tablespoonfuls of water, and
sponge lightly.


                         TO REMOVE MACHINE OIL

Apply kerosene to the spots, and launder as usual.

Cover an oil spot on silk with block magnesia shaved in fine powder.
Leave on for a time, shake off, and repeat if necessary.


                            TO REMOVE MILDEW

Cover the mildew on wash goods with molasses, then launder as usual.

Or soak the stains in buttermilk several hours, then wash.


                         TO REMOVE MILK STAINS

Wash first in cold, then hot water.

Apply absorbent cotton at once when milk is spilled on woolens.

Alcohol will remove milk on colored garments.


                    TO REMOVE MUD STAINS FROM CLOTH

Use water in which a sliced raw potato has soaked.


                            TO REMOVE PAINT

Rub turpentine thoroughly into the material. If the paint is very dry,
mix a little ammonia with the turpentine. Keep all cleaning fluids away
from fire.

Ether is also good for removing paint.


                     TO REMOVE PERSPIRATION STAINS

To remove perspiration stains from white waists, soak the stained part
in baking soda and cold water. Repeat, if necessary, after thirty
minutes.

For silk waists, sponge the spot carefully with a little cold water, and
cover with powdered prepared chalk. When thoroughly dry, brush carefully
with a soft brush.

To remove perspiration stains on white cotton from wearing black silk,
boil the garment in one-half gallon of water containing a handful of
peach leaves.


                        TO REMOVE SCORCH STAINS

Apply Peroxide of Hydrogen.


                          TO REMOVE TEA STAINS

Wash in cold, and then pour boiling water through the spot. Soak an
obstinate tea stain in glycerine.


                        TO REMOVE VARNISH STAINS

Saturate in gasoline, then wash in cold water with naphtha soap.


                        TO REMOVE VINEGAR STAINS

Mix one tablespoonful of ammonia in four tablespoonfuls of water and
sponge lightly.


                         TO REMOVE WINE STAINS

Moisten a red wine stain in cold water and keep covered with salt, and
the wet salt will absorb the stain.

Wash yellow wine stains in cold water, then in warm suds.




                                  FURS


                              STORING FURS

Beat the furs well but carefully, out of doors and hang, if convenient,
on a line in the sun for an hour or more. Then lay in a box lined with
newspapers, putting paper between parts of the furs that must lap over
one another. Wrap the box in newspapers, putting a heavy express paper
over all, sticking all edges of this last paper with mucilage.


                          CLEANING BLACK LYNX

Clean it with a stiff brush dipped in a solution of ammonia and water.


                          TO CLEAN CHINCHILLA

Make a paste of prepared chalk and water, put on the fur with a wide
brush and let dry. Beat the fur lightly to remove the chalk.

If chinchilla fur gets wet, suspend it near heat, beating it lightly
every few minutes. Harder furs require stiff brushes to smooth them,
always stroking in the direction the fur lies.

If furs get wet, absorb all possible moisture by applying hot towels,
before hanging to dry.


                            TO CLEAN ERMINE

Smooth starch with water till like paste. Dip a piece of clean white
flannel in this paste, rub the furs well with it and leave near fire to
dry. Then brush it with a stiff brush, and shake thoroughly to remove
the flour.


                             TO CLEAN MINK

Brush thoroughly with dry corn meal.


                           TO CLEAN SEALSKIN

Spread sawdust over sealskin and spray benzine over the sawdust. When
nearly dry, brush off with a whisk broom, then brush so the hair stands
up, and let it air.


                           TO CLEAN WHITE FUR

Lay the fur flat on a table, take a clean white cloth and rub dampened
corn meal into the fur, always rubbing the way the fur lies. Rub
carefully till the fur is filled. Shake, and if not clean, repeat the
operation, using plenty of dry corn meal to dry it at the last.

White fur may be cleaned by rubbing in a paste of corn meal and
gasoline, repeating, if the fur is badly soiled. Shake well, and air.
Clean all things out of doors when using gasoline.




                      DISINFECTANTS, SCENTS, ETC.


Essence of cinnamon evaporating in a shallow dish is an agreeable
disinfectant.

A little charcoal mixed with water thrown in a sink will deodorize it.

A small piece of charcoal should be placed inside the refrigerator to
insure a sweet interior. It should also be placed in dark closets. Renew
every week or two.

Put a piece of camphor gum in a saucer and apply a hot poker.

Put a few pieces of dried orange peel on a hot stove, or in an old tin
can or shovel, and allow it to smoulder.

Broken pieces of pumice stone may be saturated with oil of lavender to
create a pleasant odor in a room. Or a few drops of the oil may be
dropped into a bowl of boiling water, letting it stand till cold.

Eau-de-cologne may be burned in an old iron spoon made red hot; or it
may be poured over block ammonia placed in an earthen jar.

A little oil of sandalwood dropped on a hot shovel will impart a
delightful fragrance to a room.

The odor of paint, and of tobacco smoke in a room may be dispelled by
setting a dish of cold water in the room.

A dish of ground roasted coffee is one of the best preservatives to
leave in cellar.


                               LIME WATER

Put a piece of unslacked lime the size of an egg in an earthen vessel,
pouring over it a quart of cold water. Allow it to stand a few hours,
then filter it through clean white blotting paper. Pour it into a clean
bottle, cork and keep in a cool dark place. A teaspoonful of lime water
in a cupful of milk or water, almost destroys any deleterious substance
there. It gives no unpleasant taste.


                            SCENTING LINENS

Underlinen is delightfully scented by placing broken orris root in the
bureau drawers and hanging in small muslin bags in the closets.

A few drops of any preferred scent put on broken pumice stone and
scattered through drawers and boxes, gives a delicious perfume.

Sachet powder mixed with powdered orris root in equal parts, preserves
the fragrance much longer than by using sachet powder alone.

Pack away bed linen with leaves of dried rosemary or sweet lavender.


                                COLOGNE

                         ½ oz. bergamot
                         ¼ oz. oil of lemon
                         ½ oz. English lavender
                         ½ drachm neroli
                         1 quart alcohol


                        FILLING A ROSE JAR No. 1

Gather rose leaves in June, pack in a covered stone jar with alternate
layers of salt, and keep in a dry cool place for a week after sufficient
leaves are packed. Then turn out on a paper spread on a table, and mix
very thoroughly. Add the following ingredients, mix well and put in the
jar for six weeks before filling the rose jars. Leave rose jars
uncovered for a short time only, as the perfume is easily exhausted.

                       ½ oz. powdered violet
                       ½ oz. powdered rose
                       ½ oz. powdered heliotrope
                       1 oz. powdered orris root
                       4 drops oil of roses
                       10 drops oil of neroli
                       ½ teaspoonful mace
                       ½ teaspoonful cloves
                       ¼ teaspoonful cinnamon
                       2 drachms pure alcohol
                       20 drops oil of eucalyptus
                       10 drops oil of bergamot
                       20 drops oil of lavender


                         FILLING ROSE JAR No. 2

Gather rose leaves in June and put a layer in a covered stone jar, then
add a layer of salt; spread thickly over this stick cinnamon and whole
cloves; pour over these a pint of alcohol, cover and allow to remain one
week, then mix and fill into rose jar.




                         PESTS OF VARIOUS KINDS


                                  ANTS

                      ¼ cupful water
                      1 teaspoonful sugar
                      1 teaspoonful tartar emetic

Mix and place where ants congregate.

Wash a large sponge, press dry, then sprinkle with fine sugar and place
where ants are thick. They will fill the sponge, which may be dropped in
boiling water, squeezed out, and placed ready for them again.

A small cloth saturated with oil of sassafras will cause ants to leave.


                                RED ANTS

Several ways of getting rid of red ants are good. Use whichever is
easiest for you in your locality.

The sponge remedy given for ants is good.

1 teaspoonful paregoric with one-fourth cupful water is effective when
sprinkled around.

Sugar well mixed with pulverized plaster of paris sprinkled about will
drive them away.

Sprigs of fresh parsley laid around food will cause ants to disappear.


                             RATS AND MICE

Put sprays of peppermint or peppermint essence where mice have been, and
they will not return.

Or stuff pieces of sponge in holes where they enter.

Sprinkle sulphur about house and barn where rats come in, and they will
be driven away.

To stuff the holes where they enter with soap sprinkled with cayenne
pepper, will keep them out.


                                 FLIES

Mix one-half teaspoonful black pepper and one teaspoonful of sugar in
one teaspoonful cream and put on a plate, and flies will disappear.

Two teaspoonfuls formaldehyde in two cupfuls of water poured into
shallow dishes and set around tables where flies are troublesome, will
destroy them.

A little bit of sassafras on a small cloth laid in an old baking powder
or other can cover, will drive flies away.

Flies dislike mignonette, and they despise hop vines.


                                ROACHES

Cucumber peel scattered around the haunts of roaches and left over
night, gets rid of the bugs.

Mix a dough of corn meal and strong borax solution, shape into little
cakes and place on pantry shelves to feed roaches so they will refuse to
return.

A weak solution of turpentine might be poured down water pipes once a
week to keep water bugs away.


                                SPARROWS

A little molasses put on their roosting places causes them to leave.


                                 MOTHS

Blotting paper saturated with turpentine placed where moths are apt to
work, will prevent their havoc.

Sassafras bark scattered among woolens and furs is a preventive of
moths.

Saturate an old sheet with formaldehyde and hang in the closet
containing moths, first stopping all possible cracks and keyhole, and
leaving there for a day.

If moths get into carpets, draperies and furniture, use the just given
formaldehyde cure.

Where moths are apt to injure carpets, boil a few camphor balls in water
and sweep with a clean broom, dipping frequently in the mixture.

Or scatter powdered borax plentifully about.

An effective, quick way to rid carpets and furniture of moths, is to use
an oil atomizer and spray them with one teaspoonful carbolic acid, mixed
in one quart benzine.


                     SCENT BAGS TO HANG IN CLOSETS

                         ¼ oz. ground cloves
                         ¼ oz. caraway seed
                         1 oz. dry salt
                         ½ lb. lavender flowers
                         ½ oz. dried thyme
                         ½ oz. dried mint

Mix well and put in small bags in closets and among clothes. This
mixture is said to be a preventive of moths.




                    FLOWERS, PLANTS AND GREEN THINGS


Add a little salt, saltpeter or soda to the water containing cut
flowers, or place them in cold soap suds, to aid in their preservation.

Another way is to fill a vase nearly full of fresh bits of charcoal,
adding water till the vase is nearly full of water, place flowers in it,
and change water daily.

Cut flowers with a sharp knife instead of scissors, if you wish them to
keep for a longer time.


                              NASTURTIUMS

After picking, put them in rather hot water and the stems soon become
stiff, so the blooms will stay up.

By tying a soft thread around buds, they may be kept from opening for
several days.


                         A FLOWER CENTER PIECE

Cover any size embroidery hoop with mosquito netting, placing over a low
bowl, and stick short stemmed flowers through it.


                         A GROWING CENTER PIECE

Plant a five cent package of old fashioned portulaca seed in your fern
dish for beautiful greenery.

A flower pot may be covered with a straw sleeve protector or made
attractive by decorating in green oil paints in leaf designs.


                             GROWING GREENS

Mix mustard and turnip seed and sow thickly in odd spots in garden or
yard. They grow rapidly, can be cut off and will grow again. Horse
radish is also good to have growing.


                                  MINT

Grow fresh mint for cooking, in less than a week in a glass jar of
water. Do not change, but add to the water each day or two, and keep the
sprays short by pinching off the tops.


                                 VINES

Vines should be trained on a strong black thread in a window garden.

A sweet potato, not kiln dried, placed in a bowl containing a few inches
of water, will grow beautiful greens.


                            TO HASTEN GROWTH

Thoroughly dissolve one tablespoonful epsom salts in one-half gallon
cool water, and pour over plant roots.


                           FLOWERS FOR WINTER

Save the most perfect buds of the desired flowers, cut with a three inch
stem and cover the end immediately with sealing wax. When they have
shrunken some, wrap each one in a piece of paper and keep in a dry box.
When ready for them in winter, take them at night, cut off the ends, and
place in water containing a little niter of salt. The following day the
flowers will bloom as though just picked.


                       PRESERVING FOR DECORATION

Gather red berries like pods of roses, and bright red berries and dip in
melted paraffin for decorating in winter.


                               HYACINTHS

Plant four or five bulbs in October in a six inch pot, and place in the
cellar till six weeks before Christmas, then bring gradually to the
light. If about to bloom too soon, put in a darker cooler place; if too
slow, put in a warmer lighter place.


                       TO KEEP CYCLAMEN BLOOMING

Do not cast it aside after repeated blooming, but in the spring, dig a
hole in the ground, set the pot in and water as usual. In the fall,
place it in a sunny window, keep moist with warm water and it will bloom
like new.


                           TO ROOT OLEANDERS

Cut off a strong slip, cut a slot in the end and fill full of cotton,
wrapping paper around it so it will not touch the bottle, and put it in
a bottle of water in a dark place for a week. It should have plenty of
roots by that time, and is ready to plant carefully in rich soil.

Other woody plants may be rooted in this way.


                           SLIPPING GERANIUMS

Insert an oat or a grain of rye in the bottom of the slip, put in a pot,
keep moist, and the result is wonderful.


                            FERNS AND PALMS

Do not place ferns on windows or in a draft.

Moisten the soil around them each week with not too strong cold tea.

When the fronds droop, the fern is usually root-bound.

Two tablespoonfuls of olive or castor oil poured on the roots of large
ferns and palms once a month, does wonders. Use less quantities for
smaller plants.


                                 PALMS

Keep palms washed clean with luke warm water and milk and give them from
one to two tablespoonfuls olive or castor oil, according to their size,
once a month.

A fresh green pineapple top may be planted and grown into a fine palm.


                             RUBBER PLANTS

Give them oil as advised for ferns and palms. If the leaves become
spotted, turn yellow and drop, give the roots some sweet skim milk once
or twice each week.


                          FROZEN POTTED PLANTS

Turn boxes or other covers immediately over them, covering them with
blankets, papers, or anything to entirely keep out light; or set them in
a perfectly dark closet to thaw naturally, without light. Bulbs frozen
in water should be set away from a ray of light and brought out on a
milder day.


                            TO KILL BURDOCKS

Cut off close to the ground and drop a few drops of gasoline from an old
kerosene can on the roots.


                               PLANT BUGS

One teaspoonful ammonia to one quart warm water on roots of plants
destroys worms and bugs.

To rid plants of lice, spray with two tablespoonfuls oil of sassafras
well stirred in one quart of lukewarm water.


                         TO SHARPEN LAWN MOWERS

Spread a mixture of emery dust and black oil as thick as molasses, on
the concave cutter bar beneath the knives. Remove the cast head covering
on the outside of one wheel and place a crank on the end of the axle,
and turn backward. This turns the knife cylinder rapidly and draws the
knife edges through the emery and oil. The kitchen range shaker or
clothes wringer crank may be utilized for the crank.




                 BOTTLES, GLASS UTENSILS, MIRRORS, ETC.


                            TO CLEAN BOTTLES

Wash first in cold water, then in hot water with baking soda.

Cut up raw potato parings very finely, fill the bottle with them, cover
with warm water and let stand twenty four hours. Remove a few of the
parings, shake the bottle thoroughly, turn all out, and wash the bottle.
It should be perfectly clean.

Crush egg shells and put in a bottle with clear cold water. Shake
thoroughly, empty, and rinse well.

Put a piece of soap and a handful of small cinders in a bottle with hot
water, shake thoroughly, rinse well, and drain.


                         TO CUT A BOTTLE No. 1

Wind cotton twine two or three times around the bottle just below where
it is to be cut. Drop kerosene or alcohol very slowly on the cord until
it is saturated, then ignite it with a match. When the flame has nearly
died out, pour on a little cold water, and the bottle separates
smoothly.


                         TO CUT A BOTTLE No. 2

To file, drill, or saw glass with a hack saw, keep the tool edge wet
with camphor dissolved in turpentine.


                              TO CUT GLASS

Fill a deep pan with water, put the hands, glass and scissors completely
under water and hold them there while cutting any desired shape in
glass.


                     REMOVING STOPPERS FROM BOTTLES

Wrap the stopper round with a cloth dipped in boiling water. If the
bottle contains smelling salts, put it into vinegar and water. Leave it
a short time in a warm place, then stand it in hot water. Then hold it
in one hand and tap it on first one side and then the other with a piece
of wood, with an upward stroke.

Another way is to put a few drops of olive oil around the glass stopper,
leave for an hour or more, and if it refuses to be moved, place the
whole bottle in warm water and tap the stopper carefully on each side.


                      TO REMOVE A CORK FROM BOTTLE

Tie a nail on the loop of a string so it will not float, get the string
under the cork and pull it out.

To keep a cork from sticking in a glue bottle, rub it with vaseline.


                         TO MAKE A CORK SMALLER

Cut two wedge shaped pieces out of it at right angles across the small
end, and it will fit tightly.


                    TO KEEP GAS GLOBES FROM BREAKING

Keep a paper clip over the edge of the globe.


                     POURING HOT LIQUIDS IN GLASSES

Put a silver spoon in a glass to prevent its breaking, when hot liquid
is poured in.


                      WHEN GLASSES STICK TOGETHER

To separate glasses that stick together, set the lower glass in warm
water and fill the upper with cold water.


                             WASHING GLASS

Wash cut glass in lukewarm water and brush with a bristle brush.

A little soda in the water is good.

Use small turkish towels for drying glass and silver, or fine linen
ones.


                                MIRRORS

To clean mirrors, use a soft cloth dipped in alcohol, and polish with a
clean dry cloth.

Stains may be removed from mirrors by using a soft cloth dipped in
spirits of camphor, polishing afterwards.

Never allow the sun to shine on a mirror, as it softens the backing,
making the glass cloudy.


                             MENDING CHINA

Use common white lead for mending china and glass.

Apply the paint to the edges with a small stick, place rubber bands or
twine around it to hold the parts together, and set away to become
thoroughly hardened.

It is very much better, however, to immediately throw out a piece of
broken china, as all the mending in the world never makes it perfect,
and there can be no satisfaction in having an imperfect piece of china
that is liable at any time to fall apart and break several other pieces.


                       CEMENT FOR CHINA AND GLASS

Use common white lead.


                         CEMENT FOR ENAMEL WARE

Mix equal parts of finely sifted coal ashes, sifted table salt, and soft
putty. Fill the hole with this mixture and set the dish on the fire with
a little water in it till the cement hardens.

Cement for joining leather, wood, and paper to metal mix one teaspoonful
of glycerine with a gill of blue.


                      FOR MENDING RUBBER ARTICLES

Try a piece of adhesive plaster where it is practicable.


                          CANDLES, LAMPS, ETC.

Keep candles in the refrigerator several hours, to harden them, to
prevent drooping when used for decorations.

Fancy candles may be washed with a soft brush, with soap and water.

Put fine salt on a lighted candle to make it last.

Save all small candle ends to use in sealing fruit jars.

When carrying a candle in a draft, fasten it by its melted grease in a
tumbler, using a short candle.


                        FILLING OIL LAMPS, ETC.

Fill oil lamps with a funnel kept for the purpose.

Boil the burners occasionally in soda water.

Place a small lump of camphor in the oil to brighten lamplight.

If a lamp gets overturned, never pour water on it, but use earth, flour
or sand.


                               LAMP WICKS

Soak a new lampwick in vinegar and dry perfectly before using, to
prevent it smelling badly.

When a lampwick is too large, do not cut down the side, but draw several
threads from the middle of the wick.

Put a new wick in a lamp through the top instead of the bottom of the
burner.

Dip one inch of the end of a wick in starch and iron perfectly dry, to
insert it easily in a burner.

Sew a piece of white flannel to the bottom of large lamp wicks and they
may be used a much longer time.


                         TO CLEAN LAMP CHIMNEYS

Wipe chimney with a cloth moistened with vinegar, then polish.

A few drops of alcohol rubbed on the inside of a lamp chimney will
remove all the black.




                            PAPER AND BOOKS


                        TO MAKE WATERPROOF PAPER

Mix sulphuric acid of an exact strength with one-half its weight of
water. A sheet of common paper placed in this solution becomes hard and
fibrous, yet its weight is not increased, and it makes a better
parchment for writing purposes than animal parchment.


                        TO RESTORE FADED WRITING

Moisten the paper with water, then brush over with a solution of
hydric-ammonia.


                       TO PREVENT MOULD ON BOOKS

Wipe the shelves with oil of cedar.


                         TO CLEAN SOILED BOOKS

Use two parts of water to one part of vinegar, rub over the soiled
pages, and leave the book open to dry.

Book covers soiled by grease may be cleaned by putting pipe clay or
French chalk over the spots, then applying a warm iron.

To clean the edges (where they are not gilt edges) close the book
tightly and erase with an ink eraser.


                            COOK BOOK COVERS

Cook books should be covered with oil cloth or waxed paper.


                         TO MAKE LIBRARY PASTE

                      1½ pints rain water
                      1 oz. gum tragacanth
                      a few drops of essential oil

Put in jars and be sure to keep tightly covered, and it is always ready
for use.




                      COAL, STOVES, FURNACES, ETC.


                      TO PREVENT SOOT IN CHIMNEYS

Burn raw potato parings in the stove, or pieces of zinc to prevent
having soot accumulate.


                    TO SEE OBSTRUCTIONS IN A CHIMNEY

Remove the soot-pan, place a hand mirror in the opening, and you can see
to the top unless obstructed.

Vinegar will remove lime spots and soot from an open chimney.


                            TO START A FIRE

Keep ashes in an old tin can and pour over kerosene enough to soak them.
Have the grate clean and wood laid on it ready to light. Place two
spoonfuls of ashes on the wood, then lay a few sticks over the ashes,
have dampers open, and light the ashes. Keep the can of ashes outside,
away from fire and your kindling is always ready. A brick may be soaked
in kerosene a short time and laid in a grate and lighted to start either
coal or wood. When the kerosene is burned out and the brick cold, it may
be soaked again.

To start a fire in the grate, first take a newspaper and insert in
opening just above grate, then light paper; this will warm up the
chimney flue and prevent smoke from coming into room after lighting
fire. This also applies in starting hard and soft coal burners.

To free a grate from cinders, dump clam or oyster shells into the grate.


                             TO KEEP A FIRE

Soak two or three newspapers in clean cold water, squeeze out the water,
and make the papers into good sized balls. Pack these tightly together
on top of the red hot coal fire, and it will keep for hours.

When a quick fire is needed, tear a newspaper into quarters without
unfolding, twist each one tightly, lay closely in the stove, and light
one end.

Throw on a few pieces of coal and sprinkle table salt over them. At the
end of several hours, there will be a good fire.


                         TO WATERPROOF MATCHES

Dip them in very hot melted paraffin and when cool, they are ready for
use.


                  TO CLEAN DISCOLORED FIREPLACE BRICK

Rub into the bricks as much linseed oil as they will absorb, and repeat
till they are clear.


                            BLACKING A STOVE

Use a paint brush to apply the blacking. Just before using stove polish,
mix a tablespoonful of gasoline with a saucer of polish. Be sure the
stove is cold and never use gasoline around heat.

Turpentine is also good to use with polish.

Clean the steel parts with boiled linseed oil on a woolen cloth, and
clean the nickle with whiting and ammonia.

If a stove is washed, then rubbed well with a few drops of linseed oil
on a woolen cloth, it will never need polishing.


                              IN THE OVEN

Paint the inside of the oven with aluminum paint and it is a pleasure to
be able to see every article in it.

A little salt sprinkled on the bottom of the oven will prevent cakes
burning.

When possible during the winter months, do the baking in the furnace.

When the hinges on the oven door are worn and the doors fail to catch,
put washers of iron on the bolt.


                           TO CUT STOVE PIPE

Cut stove pipe easily with a can opener.


                               GAS STOVES

Wash them each time they are used, and wash with kerosene once each
week.

Keep two pieces of sheet iron on top of a gas stove, large enough to
cover it. Enough heat will be diffused from one or two burners to cook a
whole meal. It will also keep dishes hot.

On top of the gas stove under the burners, is a good place to spread a
paper to catch falling particles.


                       TO CLEAN ASBESTOS GAS LOGS

To clean the asbestos gas log when it becomes blackened, sprinkle it
with salt, light the gas, and the asbestos turns white.


                         TO CLEAN A GAS MANTLE

When smoke has blackened a gas mantle, sprinkle salt from a salt shaker
on it, slowly, light the gas and let the salt burn off a little at a
time.


                           TO WHITEN A HEARTH

Melt a little size in a jar with a quart of boiling water. When the size
is melted, mix in the same quantity of whiting with just a bit of
washing-blue. Wash the hearth, then paint with the mixture. Clean it by
wiping with a cloth wrung out of cold water. When the whiting needs
renewing, wash the hearthstone in hot water, and apply the mixture. Add
more water when the mixture requires.


                         PACKING THE STOVE AWAY

Rub a little oil, vaseline or kerosene over a stove before packing it
away, to prevent rusting.


                             ABOUT PLUMBING

Slip a piece of garden hose about an inch long over the end of the
faucets in the kitchen sink to prevent breaking dishes on the faucets.


                       TO PREVENT PIPES FREEZING

After water is shut off, always sprinkle a good handful of coarse salt
over the holes in the sink with just enough water to carry it to the
curve of the waste pipe. Treat all similar curves in the same manner.


                          TO THAW FROZEN PIPES

Use a hot water bottle.

When pipes become frozen in the yard, have an electrician connect a
transformer of suitable size into circuit; one lead of the secondary is
connected to the water valve or pipe near the curb and the other lead is
connected to the water piping in the house. The current is then turned
on, and the heat developed by the resistance of the water pipe to the
flow of the electric current soon thaws the pipe.

A pipe-thawing electrical outfit is now manufactured.




                         CLEANING METALS, ETC.


                       TO CLEAN ALUMINUM KETTLES

Boil rhubarb peelings in them for thirty minutes.


                             TO CLEAN BRASS

Dip half a lemon in fine salt and rub over the stains, wipe with a soft
cloth, and polish with a woolen cloth.

After cleaning brass, polish with equal parts of paraffin and naphtha
with enough rottenstone to make a good paste. Then polish with a soft
dry cloth.

Ammonia in a little water will remove verdigris from brass.

Drop rusty curtain pins into ammonia water and let them remain for ten
minutes, then dry on soft cloth.


                            TO CLEAN BRONZE

Use salt and vinegar (or lemon juice), then rinse in clear water and
polish with a clean woolen cloth.


                            TO CLEAN COPPER

Proceed as in To Clean Brass.


                         TO CLEAN ENAMELED WARE

Use salt and vinegar.

Or, put soda in the enameled lined vessel, and let come to a boil.


                             TO CLEAN GOLD

Dip in a solution of one teaspoonful of ammonia to one quart of water,
rinse in clear warm water, and dry on soft cloth.


                     TO PRESERVE POLISHED IRON WORK

Add olive oil to copal varnish till the mixture is rather greasy, then
mix in as much turpentine as there is varnish and apply.


                            TO CLEAN NICKEL

Use whiting and ammonia.


                            TO CLEAN PEWTER

Wash with hot water, rub with fine sand, dry and polish with leather.


                            TO CLEAN SILVER

Apply kerosene with a brush or soft cloth, rinse in boiling water and
dry with soft towels.

Dissolve one-fourth cupful sal-soda in one gallon of water, heat to
boiling, immerse the silver, being sure it is entirely covered in water,
let stand five minutes, rinse, and wipe dry.

Another method is, boil the silver in an aluminum kettle for thirty
minutes, and dry with a soft towel.


                    TO REMOVE EGG STAIN FROM SILVER

Use wet salt.


                       TO KEEP SILVER UNTARNISHED

Sprinkle a few pieces of camphor gum in boxes or drawers where it is
kept.


                             TO CLEAN STEEL

Emery powder and oil rubbed to a paste is good to clean steel. After
cleaning, polish with an oiled rag, and then with a soft dry cloth.


                       TO REMOVE RUST FROM STEEL

Use plenty of kerosene. If possible, lay on or wrap about the rusted
parts, cloths soaked in kerosene, leaving them for a day or two. Then
apply salt wet in hot vinegar, or scour with brick dust. Rinse in hot
water and dry with a soft woolen cloth, finishing with an oil rub and
polish with a soft cloth.


                              TO CLEAN TIN

Rub with a damp cloth dipped in soda.


                             TO CLEAN ZINC

Clean with kerosene on a soft cloth, and wash in boiling water.


                       TO CLEAN ENAMELED WOODWORK

Dampen a flannel cloth in warm water, dip in whiting and apply to the
wood. Rinse in clear warm water, and dry with a soft cloth.


                        TO CLEAN OILED WOODWORK

Use cold tea with a soft cloth, and wipe with a dry cloth.


                       TO CLEAN PAINTED WOODWORK

Use one dessertspoonful of soda to one bucketful of warm water. Wash,
and wipe with a dry, clean, soft cloth.

Kerosene is good to clean any painted or polished woodwork. Use one
tablespoonful to a bucketful of warm water.

Rub with a lemon, all marks left by scratching matches on painted wood.


                            TO CLEAN WINDOWS

Use a cloth moistened in denatured alcohol, and polish immediately with
a soft dry cloth.

Or a tablespoonful of kerosene to a gallon of warm water.


                       TO CLEAN OLD PAINT BRUSHES

To clean a brush that is dried and stiff from standing in paint or
varnish, dip it repeatedly in boiling vinegar till it softens. Then wash
it in warm soap suds, rinse in warm water, and dry.


                          TO POLISH FURNITURE

Mix equal parts of olive oil, vinegar and turpentine. Apply with a soft
cloth and rub dry with a soft clean flannel.


                              DUST CLOTHS

Dip a soft piece of cheese cloth about a yard square in kerosene, do not
wring very dry, but hang out of doors for twenty four hours before
using.

Old pieces of soft flannel soaked in paraffin all night, wrung out as
dry as possible and hung out of doors about twenty four hours, make nice
furniture polishers and cleaners.




                       CLEANING BRIC-A-BRAC, ETC.


                      TO CLEAN ALABASTER ORNAMENTS

Apply a paste made of quick lime and water, leave on a few days, and
wash off with warm water and soap.


                             TO CLEAN IVORY

Brush with a soft tooth brush in lukewarm water. Use alcohol if the
ivory is discolored and dry in the sun, if possible.


                            TO CLEAN MARBLE

Mix two parts of soda, one of pumice stone, and one of salt, with warm
water to form a paste.


                      TO CLEAN PLASTER STATUETTES

Dip the statue several times in a strong solution of soda in water,
rubbing badly soiled places with a soft cloth.




                           CLEANING COMPOUNDS


                   TO REMOVE GREASE FROM ALL FABRICS

                       1 pint deodorized benzine
                       1 oz. alcohol
                       1 oz. spirits of ammonia

Shake well, apply with a sponge and rub. When dry, press with a slightly
warm iron.


                          TO CLEAN ALL FABRICS

                       3 drachms sulphuric ether
                       3 drachms chloroform
                       6 drachms alcohol
                       1 quart gasoline

Let the articles to be cleaned remain in the fluid from one to twelve
hours. If small pieces are to be cleaned, immerse them in the mixture in
a glass fruit jar with the top screwed tightly. Laces, feathers, silks,
woolens, etc., clean beautifully in this.


                            TO CLEAN CARPETS

                     2 buckets lukewarm rain water
                     1½ bars naphtha soap
                     1 oz. borax
                     1 oz. cleaning soda
                     1 oz. Fuller’s earth

Scrub the mixture on the carpet with a scrubbing brush, and wipe dry
with clean cloths.


                          TO CLEAN WALL PAPER

                       1 quart cold water
                       1¼ cupfuls aqua ammonia
                       10c worth oil of sassafras
                       2 teaspoonfuls salt
                       1 teaspoonful soda

Mix, and add flour till stiff enough to drop from spoon. Cook in a
covered pail set in a kettle of boiling water, stirring often, till
done. If the mixture does not stick to the hands when cool, it is done,
and can be kneaded into loaves. Rub the wall with pieces of the loaf,
using the pieces over and over. Keep the loaves covered when not using.

                               MEMORANDA

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                                 INDEX


 around the kitchen stove, 12

 cooking utensils, 14

 other helps, 13

 preface, 7

 read this, 16

 suggestions for starting the day, 9

 the garbage, 12

 the kitchen floor, 11

 the kitchen sink, 10

 the kitchen table, 11

 weights and measures, 15


                            COOKING RECIPES

 after dinner mints, 162

 almond nut forcemeat, 66

 angel cake, 126

 apple and fig jam, 168

 apple cake, 126

 apple chutney, 177

 apple dumplings, 103

 apple dumpling sauce, 103

 apple fritters, 93

 apple jelly, 166

 apple pie, 94

 apple salad, No. 1, 90

 apple salad, No. 2, 90

 apple sauce, 119

 apple snow, 115

 apricot pie, 97


 baked apples, No. 1, 119

 baked apples, No. 2, 119

 baked asparagus, 53

 baked beans, 53

 baked beets, 56

 baked buckwheat cakes, 28

 baked cabbage, 57

 baked cheese, No. 1, 40

 baked cheese, No. 2, 40

 baked eggs, 35

 baked indian pudding, 108

 baked lima beans, 55

 baked onions, 73

 baked parsnips, 73

 baked potatoes, 69

 baked protose, 73

 baked prunes, 119

 baked squash, 75

 baking biscuits, 26

 baking cakes, 124

 baking powder biscuits, 26

 baking powder doughnuts, 123

 baking powder dumplings, 103

 baking powder griddle cakes, 29

 banana cream, No. 1, 115

 banana cream, No. 2, 115

 banana fritters, 93

 banana whip, 115

 bean croquettes, 54

 bean hash, 55

 bean soup, 48

 beating eggs, 34

 beet hash, 56

 bengal chutney, 177

 berry icing, 138

 bird’s nest toast, 32

 biscuits, 26

 boiled asparagus, 53

 boiled beets, 56

 boiled cabbage, 57

 boiled carrots, 58

 boiled chestnuts, 63

 boiled corn, 59

 boiled eggs, 35

 boiled icing, 138

 boiled onions, 67

 boiled parsnips, 73

 boiled potatoes, 69

 boiled rice, 69

 boiled salad dressing, No. 1, 85

 boiled salad dressing, No. 2, 85

 boiled sweet potatoes, 70

 boiled turnips, 78

 boston brown bread, No. 1, 22

 boston brown bread, No. 2, 22

 brandy sauce, No. 1, 110

 brandy sauce, No. 2, 110

 brandy sauce, No. 3, 110

 breads, 26

 bread doughnuts, 26

 bread pudding, 104

 brown bread, No. 1, 23

 brown bread, No. 2, 23

 brussels sprouts, 57

 buckwheat griddle cakes, No. 1, 28

 buckwheat griddle cakes, No. 2, 30

 butter scotch, 160

 butter without ice, 149


 cake fillings, 135

 cakes of many kinds, 126

 candies and sweets, 160

 candied mint leaves, 164

 candied orange and lemon peel, 165

 candied violets, 165

 canning apples, 174

 canning apricots, 174

 canning corn, 176

 canning grapes, 175

 canning green beans, 176

 canning peaches, 174

 canning pears, 174

 canning quinces, 175

 canning rhubarb, 175

 canning tomatoes, 175

 canning vegetables, 176

 carrots, 58

 carrots with dressing, 58

 carrot preserves, 171

 carrot pudding, 106

 catsup, 178

 cauliflower, 59

 celery, 59

 cereals and breakfast dishes, 32

 cheese balls, 40

 cheese custard, 41

 cheese dreams, 42

 cheese pudding, No. 1, 42

 cheese pudding, No. 2, 42

 cheese salad, No. 1, 87

 cheese salad, No. 2, 88

 cheese straws, No. 1, 43

 cheese straws, No. 2, 43

 cheese toast, 33

 cherry salad, 84

 chili sauce, 179

 chilled dishes, 145

 chocolate cake, 127

 chocolate cookies, 142

 chocolate filling, No. 1, 135

 chocolate filling, No. 2, 135

 chocolate icing, No. 1, 139

 chocolate icing, No. 2, 139

 chocolate peppermints, 160

 chocolate sauce, 148

 chutney, catsup, pickles, etc., 177

 cinnamon rolls, 95

 claret cup, No. 1, 153

 claret cup, No. 2, 153

 cocoanut cookies, 142

 cocoanut icing, 139

 cocoanut pie filling, 98

 coffee, 158

 coffee cake, 127

 cold beverages, 153

 cold water, 153

 coloring icing, 138

 cooked cabbage salad, 84

 cookies, 142

 corn, 59

 corn chowder, 57

 corn fritters, 93

 corn in milk, 59

 corn in tomatoes, 59

 cornmeal mush, 32

 cottage cheese salad, 88

 cottage pudding, 106

 cranberry jelly, 169

 cranberry mould, 120

 cranberry sauce, 120

 cranberry whip, 116

 cream and whipped cream, 114

 cream cheese, 41

 cream cheese salad, No. 1, 87

 cream cheese salad, No. 2, 87

 cream dates, 121

 cream puffs, 128

 cream sauce, 111

 cream sauce for vegetables, 57

 cream of asparagus soup, 48

 cream of pea soup, 48

 cream de menthe, 157

 cream de menthe sauce, 148

 croutons, 47

 crustless pie, 98

 cucumbers, 60

 cucumber relish, 81

 currant cream, 145

 currant jelly, 169

 currant punch, 150

 custard pie, 97

 custard pie filling, 97

 cutting bread, 20


 dainty cake, 128

 date pie filling, 98

 delicate cream, 114

 desserts, 93

 deviled egg, No. 1, 35

 deviled egg, No. 2, 35

 dill pickles, 180

 divinity candy, 161

 divinity fudge, 161

 doughnuts, 123

 dried apple fruit cake, 129

 dried fruit jelly, 170

 dried lemon flavoring, 183

 dried peach sauce, 122

 drip coffee, 159

 drop cake, No. 1, 128

 drop cake, No. 2, 129

 drop nut cakes, 129

 dutch or cottage cheese, 40


 east india chutney, 177

 easy sauce, 111

 easy way for jelly, 167

 eggs, 82

 egg gravy, 36

 egg omelet, No. 1, 36

 egg omelet, No. 2, 37

 eggplant, 60

 egg salad in pond lily style, 88

 egg sauce, 82

 egg substitute, 34

 emergency cream, 114

 entire wheat bread, 21

 everlasting yeast, 17


 fancy cream, 116

 fig pudding, 106

 floating island, 107

 fondant, 160

 freezing ice cream, 145

 french dressing, No. 1, 86

 french dressing, No. 2, 87

 french mustard, 82

 french pancakes with jelly, 31

 french pickles, 181

 fresh lima beans, 55

 fried apples, 120

 fried apple pies, 96

 fried corn cakes, 60

 fried cornmeal mush, 32

 fried eggs, 38

 fried green tomatoes, 76

 fried onions, 67

 fried parsnips, 73

 fried potatoes, No. 1, 70

 fried potatoes, No. 2, 71

 fried protose, 73

 fried squash, 76

 fried tomatoes, 76

 fritters, 93

 fruits, 119

 fruit cake, No. 1, 130

 fruit cake, No. 2, 131

 fruit cocktail, 154

 fruit cookies, 142

 fruit filling, 135

 fruit icing, 139

 fruit jars, 172

 fruit omelet, 37

 fruit punch, 150

 fruit salads, 90


 gingerbread, No. 1, 131

 gingerbread, No. 2, 131

 ginger cookies, 143

 ginger pudding, 108

 ginger snaps, 143

 ginger and grape beverage, 154

 gooseberry chutney, 178

 gold cake, 132

 graham bread, No. 1, 24

 graham bread, No. 2, 24

 graham biscuits, 26

 graham gems, 27

 grandma’s bread cake, 132

 grape fruit, 121

 grape jelly, 169

 grape juice punch, 150

 grape sherbet, 148

 grape wine, 182

 gravies, 79

 green peas, 74

 green relish, 81

 green things, 61

 green tomato mince meat, 176

 griddle cakes, 31


 hard sauce, No. 1, 111

 hard sauce, No. 2, 111

 heat sugar for jelly, 166

 helps about breads, 19

 herb sandwiches, 45

 hermits, 132

 horse radish, 81

 horse radish tasty relish, 81

 hot beverages, 158

 hot sauce, 112


 iced fruit juice, 154

 icings, 138

 ice substitute, 149

 iced tea, 154

 imitation angel cake, 126


 jellies, preserves and canned fruits, 166

 jelly bags and glasses, 167

 jelly glasses, 167

 johnny-cake, 28


 keeping bread fresh, 19

 kisses, 162

 kumiss, 155


 lemons, 122

 lemonade, 155

 lemon cream, 145

 lemon filling, 136

 lemon honey filling, 136

 lemon pie, No. 1, 99

 lemon pie, No. 2, 100

 lemon pie, No. 3, 100

 lemon rind preserves, 171

 lemon sherbet, 149

 lemon syrup for lemonade, 156

 lentils, 61

 lyonnaise potatoes, 71


 macaroni and cheese, No. 1, 43

 macaroni and cheese, No. 2, 43

 macaroni and corn, 62

 macaroni with cream sauce, 62

 macaroni and rice, 62

 making dry yeast, 117

 making lemon flavoring, No. 1, 183

 making lemon flavoring, No. 2, 183

 making orange flavoring, 183

 making vanilla flavoring, No. 1, 183

 making vanilla flavoring, No. 2, 183

 manhattan cocktail, 157

 maple ice cream, 146

 maple icing, No. 1, 140

 maple icing, No. 2, 140

 maple tea biscuit, 27

 marguerites, 133

 marshmallow cream, No. 1, 117

 marshmallow cream, No. 2, 117

 marshmallow cups, 117

 marshmallow filling, No. 1, 136

 marshmallow filling, No. 2, 136

 marshmallow icing, 140

 marshmallow toast, 33

 mashed potatoes, 71

 mashed chestnuts, 64

 mayonnaise dressing, 86

 meringue, 98

 milk, 113

 milk gravy, 80

 milk toast, 33

 mince pie, 100

 mint sauce, 82

 muffins, 27


 new potatoes, 69

 nut recipes, 63

 nut cream, 145

 nut chowder, 51

 nut filling, 137

 nut and fruit filling, 137

 nut hash, 64

 nut icing, 140

 nut kisses, 162

 nut roast, No. 1, 64

 nut roast, No. 2, 65

 nut roast, No. 3, 65

 nut rolls, 25

 nut salad, 90

 nut scrapple, 65

 nut stock for soups, 47


 oatmeal cakes, 30

 oatmeal cookies, 143

 oatmeal water, 156

 olives, 83

 onions, 67

 orangeade, 156

 orange cream, 117

 orange custard, 105

 orange filling, 137

 orange icing, 140

 orange marmalade, 170

 ornamenting cakes, 125


 parker house rolls, 25

 parsnip cakes, 74

 parsnip croquettes, 74

 peach ice cream, 146

 peanut butter, 66

 peanut candy, 163

 peanut cookies, 144

 piecrust, No. 1, 95

 piecrust, No. 2, 95

 pies, 94

 pistachio ice cream, 147

 plain cake, No. 1, 133

 plain cake, No. 2, 133

 plain custard, 185

 plain ice cream, 147

 plain potato soup, 49

 poached eggs, No. 1, 38

 poached eggs, No. 2, 38

 popcorn balls, 163

 pop-overs, 28

 potatoes, 69

 potatoes and cheese, 70

 potato pudding, 108

 potato salad, No. 1, 91

 potato salad, No. 2, 91

 protose hash, 73

 prune catsup, 178

 prune fruit cake, 131

 prune pie, 101

 prune salad, 91

 prune whip, 118

 puddings, 103

 pudding sauce, No. 1, 112

 pudding sauce, No. 2, 112

 pulled cream candy, 163

 pulled molasses candy, 164

 pumpkins and pies, 100

 pumpkin pie, No. 1, 101

 pumpkin pie, No. 2, 101

 punches, 150


 quick chutney, 178

 quick cucumber pickles, 179

 quick soups, 49


 radishes, 83

 raspberry preserves, 171

 raw eggs, 38

 raw onions, 68

 red raspberry jelly, 170

 rhubarb jelly, 170

 rhubarb pie, No. 1, 101

 rhubarb pie, No. 2, 101

 rice tomatoes, 75

 rolls, 24

 russian tea punch, 151

 rye bread, 22


 salad combinations, 84

 salsify soup, 50

 salted almonds, 63

 sandwiches, 45

 sandwich filling combinations, 45

 saving peelings, 172

 sauces, relishes, etc., 81

 sauce for fried tomatoes, 77

 sauces for ice cream, 148

 scrambled eggs, 39

 sea foam candy, 164

 serving punch artistically, 149

 short cake, 95

 small cucumber pickles, 180

 soda water, 156

 soups, 47

 soups, basis, 47

 soups, dumplings, 104

 sour cream salad dressing, 85

 sour milk griddle cakes, 31

 sour milk pie crust, 96

 spanish cream, 118

 spiced peaches, 175

 spinach greens, 61

 sponge cake, No. 1, 134

 sponge cake, No. 2, 134

 stale bread, 19

 steamed fruit roll, 107

 stewed beans, 55

 stewed tomatoes, 77

 strawberry sauce, 148

 strawberry wine, 182

 stuffed dates, 121

 stuffed figs, 121

 stuffed green peppers, 74

 stuffed potatoes, 72

 stuffed prunes, 122

 stuffed tomatoes, 77

 stuffed tomato fillings, 77

 stuffed turnips, 78

 squash pie, 102

 sugar cookies, 144

 sugar syrup, for hot cakes, 30

 summer beans, 56

 summer squash, 76

 sweet potato pie, 102


 table mustard, 82

 tapioca pudding, 108

 tart filling, 137

 tea, 159

 temperance punch, 151

 toast, 32

 to blanch nuts, 63

 to clarify vinegar or wine, 184

 to crack nuts whole, 63

 to freshen stale nuts, 63

 tomatoes, 76

 tomato catsup, 179

 tomato jelly salad, 92

 tomato salad, No. 1, 91

 tomato salad, No. 2, 92

 tomato sauce, 83

 tomato soup, 50

 to remove peach skins, 172

 to preserve eggs, 34

 to test milk, 113

 turnips, 78

 tutti frutti, 175


 unfermented grape juice, 182

 uncooked icing, 141


 various sauces, 110

 vegetables, 53

 vegetable chili con-carne, 78

 vegetable salad, No. 1, 92

 vegetable salad, No. 2, 92

 vegetable sandwiches, 45

 vegetable soup, 50

 violet punch, 151


 watercress sauce, 83

 watercress greens, 61

 watermelon vinegar, 184

 welsh rarebit, No. 1, 44

 welsh rarebit, No. 2, 44

 whipped cream, 114

 white bread, rolls and bread doughnuts, 21

 white cake, No. 1, 134

 white cake, No. 2, 134

 white mayonnaise dressing, 87

 wine punch, 152

 wines, flavorings and vinegars, 182


 yeast, 17

 yellow icing, 141


 Personal Comforts and Things Good to Know, 185


 about plumbing, 241

 a dry shampoo, 192

 an egg shampoo, 192

 a flower centerpiece, 225

 a growing centerpiece, 225

 a good shampoo, 192

 an insect in the ear, 185

 ants, 222

 a shampoo for auburn hair, 192


 bathroom and toilet, 233

 blacking a stove, 238

 blistered heels, 186

 bottles, glass utensils, mirrors, etc., 230


 candles, lamps, etc., 233

 care of new shoes, 197

 cement for china and glass, 233

 cement for enamel ware, 233

 cleaning compounds, 248

 cleaning bric-a-brac, etc., 247

 cleaning metals, etc., 242

 cleaning tan shoes, 196

 cleaning white canvas shoes, 196

 cleaning white kid shoes, 196

 coal, stoves, furnaces, etc., 237

 cologne, 220

 cook book covers, 235

 cuts, burns, etc., 185


 disinfectants, scents, etc., 219

 dust cloths, 246


 ferns and palms, 228

 filling a rose jar, No. 1, 220

 filling a rose jar, No. 2, 221

 filling oil lamps, etc., 234

 flies, 223

 flowers for winter, 226

 flowers, plants and green things, 225

 for a discolored neck, 190

 for bath bags, 189

 for creaky shoes, 197

 for mending rubber articles, 233

 for the bath, 189

 for the hands, 190

 frozen potted plants, 228

 furs, 217


 gas stoves, 239

 gloves, 194

 good complexion cream, 185

 growing greens, 226


 hats, feathers, ribbons and laces, 199

 hot cloths, 186

 hot water bag, 187

 hyacinths, 227


 innersoles, 198

 in the oven, 239


 lamp wicks, 234

 lavender smelling salts, 188

 lime water, 220

 lockjaw precaution, 187


 mending china, 232

 mint, 226

 mirrors, 232

 moths, 224


 nasturtiums, 225


 packing the stove away, 240

 palms, 228

 paper and books, 235

 pests of various kinds, 222

 plant bugs, 229

 poisons, 188

 pouring hot liquids in glasses, 232

 preserving for decoration, 227


 rats and mice, 222

 red ants, 222

 removing stains, 211

 removing stoppers from bottles, 231

 roaches, 223

 rubber plants, 228


 scent bags to hang in closets, 224

 scenting linens, 220

 shoe laces, 198

 shoes and rubbers, 196

 slipping geraniums, 227

 sparrows, 223

 storing furs, 217


 the hair, 192

 the teeth, 191

 to blacken shoes, 196

 to clean alabaster ornaments, 247

 to clean all fabrics, 248

 to clean aluminum kettles, 242

 to clean asbestos gas logs, 240

 to clean bath tubs, 189

 to clean black silks, 203

 to clean black wool gowns, 208

 to clean brass, 242

 to clean bottles, 220

 to clean bristle brushes, 190

 to clean bronze, 242

 to clean carpets, 248

 to clean chamois leather, 194

 to clean chinchilla, 217

 to clean combs, 189

 to clean copper, 242

 to clean covert cloth, 208

 to clean discolored fireplace brick, 238

 to clean enameled ware, 242

 to clean enameled woodwork, 244

 to clean ermine, 218

 to clean feathers, 200

 to clean felt hats, 199

 to clean and freshen chiffon hats, 200

 to clean gas mantles, 240

 to clean gold, 243

 to clean ivory, 247

 to clean khaki trousers, 195

 to clean lace waists, 205

 to clean lace yokes, 205

 to clean lamp chimneys, 234

 to clean mackintosh coats, 209

 to clean marble, 247

 to clean mink, 218

 to clean nickel, 243

 to clean oiled woodwork, 245

 to clean old paint brushes, 245

 to clean painted woodwork, 245

 to clean patent leathers, 196

 to clean pewter, 243

 to clean plaster statuettes, 247

 to clean ribbons, 201

 to clean sealskin, 218

 to clean silk gowns, 204

 to clean silver, 243

 to clean soiled books, 235

 to clean sponges, 191

 to clean spots from cashmere, 208

 to clean steel, 244

 to clean straw hats, 199

 to clean tin, 244

 to clean veils, 206

 to clean wall paper, 248

 to clean white feathers, 200

 to clean white fur cloth, 209

 to clean white fur, 218

 to clean white kid gloves, 195

 to clean white parasols, 195

 to clean white ribbons, 201

 to clean white satin, 204

 to clean white straw hats, 199

 to clean white wings, 202

 to clean windows, 245

 to clean zinc, 244

 to cleanse a tooth brush, 191

 to color flowers, 202

 to color laces, 206

 to curl ostrich feathers, 202

 to cut a bottle, No. 1, 230

 to cut a bottle, No. 2, 230

 to cut glass, 231

 to cut stove pipe, 239

 to dry clean laces, 205

 to dry clean lace waists, 206

 to dry clean white cloth, 209

 to dry clean white gloves, 194

 to extract a needle from the flesh, 188

 to freshen black kid gloves, 194

 to freshen black straw hats, 199

 to freshen suede kid, 194

 to freshen black lace, 207

 to freshen black veils, 207

 to freshen velvet, 203

 to hasten growth, 226

 to keep a cyclamen blooming, 227

 to keep a fire, 238

 to keep glass globes from breaking, 231

 to keep hair in curl, 193

 to keep silver untarnished, 244

 to kill burdocks, 229

 to make a cork smaller, 231

 to make library paste, 236

 to make a mustard plaster, 187

 to make a tooth powder, 191

 to make waterproof paper, 235

 to mend gloves, 194

 to polish furniture, 245

 to preserve new gloves, 194

 to preserve polished iron work, 243

 to prevent eye-glasses steaming, 186

 to prevent mould on books, 235

 to prevent pipes freezing, 241

 to prevent silk from cracking, 202

 to prevent soot in chimneys, 237

 to relieve thirst, etc., 188

 to remove axle grease stains, 212

 to remove beeswax from silk, 203

 to remove blood stains from cotton, 211

 to remove blood stains from silk, 211

 to remove candle grease, 212

 to remove chocolate and cocoa stains, 211

 to remove coffee stains, 211

 to remove cork from bottle, 231

 to remove egg stain from silver, 243

 to remove fishbone from throat, 186

 to remove fruit stains, 211

 to remove grass stains, 212

 to remove grease from all fabrics, 248

 to remove gloss from clothing, 209

 to remove indelible ink or pencil marks, 213

 to remove ink stains, 213

 to remove ink from wooden floors, 213

 to remove iodine stains, 213

 to remove iron rust from wash goods, 214

 to remove lemon juice stains, 214

 to remove machine oil, 214

 to remove mildew, 214

 to remove milk stains, 214

 to remove mud stains from cloth, 215

 to remove paint, 215

 to remove perspiration stains, 215

 to remove red ink, 213

 to remove rust from steel, 244

 to remove scorch stains, 215

 to remove splinter, 188

 to remove substance from the eye, 185

 to remove tangles, 193

 to remove tea stains, 216

 to remove varnish stains, 216

 to remove vinegar stains, 216

 to remove wine stains, 216

 to restore faded writing, 235

 to root oleanders, 227

 to save rubbers, 198

 to see obstructions in a chimney, 237

 to sharpen lawn mowers, 229

 to start a fire, 237

 to stiffen lace, 208

 to stiffen ribbons, 201

 to stop a simple nose bleed, 187

 to thaw frozen pipes, 241

 to wash a black wool gown, 208

 to wash delicate ribbons, 201

 to wash laces, 204

 to wash lace waists, 206

 to wash pongee silk, 203

 to wash veils, 207

 to wash white satin, 204

 to wash white silk gloves, 195

 to wash white sweaters and shawls, 209

 to waterproof matches, 238

 to whiten a hearth, 240


 vines, 226


 washing blond hair, 193

 washing glass, 232

 wet shoes, 197

 when glasses stick together, 232

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                          TRANSCRIBER’S NOTES


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*** END OF THE PROJECT GUTENBERG EBOOK 77733 ***